Pasta With Shell Beans And Greens

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Servings: 4 Difficulty: Advanced
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A hearty, rustic Italian dish combining tender shelled beans, wilted greens, and al dente pasta in a savory, comforting sauce.
Pasta With Shell Beans and Greens recipe image
Pasta With Shell Beans and Greens recipe image
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Pasta With Shell Beans And Greens

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 52.2

Description

This comforting pasta dish celebrates the simple flavors of Italian home cooking. Tender cranberry beans (also known as borlotti beans) are simmered with aromatic herbs and garlic until creamy and soft. Fresh greens, such as kale or mustard greens, are wilted with onions and red pepper flakes to add a vibrant, slightly peppery contrast. The pasta is tossed directly with the bean mixture, absorbing the rich, savory juices to create a cohesive, satisfying meal. It is an excellent choice for a weeknight dinner, offering a wholesome, plant-based option that feels indulgent yet wholesome. The combination of earthy beans, bright greens, and chewy pasta provides a perfect balance of textures and flavors. Serve it family-style for a warm, inviting dinner that requires minimal ingredients but delivers maximum comfort.

Ingredients

Directions

  1. Shell the beans from their pods and place them in a medium saucepan.
  2. Cover the beans with water and add 1 bay leaf, half of the sage leaves, and 1 tablespoon of olive oil.
  3. Slice 1 garlic clove and add it to the pan along with the finely diced carrot.
  4. Salt lightly and simmer the beans until they are tender, approximately 30 minutes. Add more water if needed to keep them submerged.
  5. Once tender, remove the pan from heat and set the beans aside in their cooking liquid.
  6. Remove tough stems from the greens and roughly chop the leaves.
  7. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  8. Add the finely diced red onion and gently wilt until softened.
  9. Chop the remaining garlic cloves and sage leaves, then add them to the skillet along with the red pepper flakes.
  10. Cook for a few minutes until fragrant, then add the chopped greens.
  11. Add about 1/2 cup of the bean cooking water and salt to taste.
  12. Cook the greens until tender, approximately 15 minutes.
  13. Add the cooked beans and enough of their liquid to the skillet to create a light sauce.
  14. Meanwhile, cook the penne, ziti, or shell pasta in a large pot of boiling, salted water until al dente.
  15. Drain the pasta and add it directly to the skillet with the greens and beans.
  16. Toss everything together until well combined and heated through.
  17. Transfer the mixture to a heated serving dish.
  18. Drizzle with the remaining olive oil, season with plenty of freshly ground pepper, and top with freshly grated cheese if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 52.2kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.3mg1%
Total Carbohydrate 13.6g5%
Dietary Fiber 5.2g21%
Sugars 4.5g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beans, pasta, greens, kale, italian, vegan, vegetarian, cranberry beans, borlotti, shell beans, garlic, sage, olive oil, healthy dinner, weeknight meal, plant-based, comfort food, rustic, savory
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