Spaghetti with Green Beans

Name: Spaghetti with Green Beans
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 serving
Ingredients: 14 oz fresh green beans; 14 oz Spaghetti; 9 oz ripe fresh tomatoes; 7 oz tomato passata; 1 clove garlic; 1 fresh or dried red chilli pepper/ peperocino; 1 red onion; 2 tablespoon extra virgin olive oil; cacioricotta or pecorino cheese; salt; black pepper

User Reviews

5.0

57 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
4
Calories
506 kcal
Course
Side Dish, Main Course
Cuisine
Italian

Spaghetti with Green Beans

Daisy Meyer

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A delicious and healthy green bean pasta recipe from Puglia in Southern Italy, this spaghetti with green beans is easy to make and great way to get kids to eat veggies. You can serve the bean sauce as a side dish without pasta too.

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Ingredients

Servings

14 oz fresh green beans washed and ends trimmed
14 oz Spaghetti
9 oz ripe fresh tomatoes cut into quarters
7 oz tomato passata less or omit if serving without pasta
1 clove garlic peeled
1 fresh or dried red chilli pepper/ peperocino optional
1 red onion sliced
2 tablespoon extra virgin olive oil
cacioricotta or pecorino cheese grated
salt for pasta water and to taste
black pepper to taste

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Instructions

Heat olive oil in a large frying pan or skillet. Add the garlic clove, sliced onion, and whole red chili pepper. Sauté until the onion begins to soften. Then incorporate the quartered tomatoes, cooking until they start to soften.
In a large pot of boiling salted water, partially cook the green beans for a few minutes. Then drain and add them to the skillet with the onions and tomatoes. Continue cooking for 5 minutes.
Mix in the tomato passata and simmer for 10-15 minutes. Season with salt and black pepper as needed.
When the sauce is almost ready, cook the pasta in plenty of boiling salted water according to the instructions on the packet.
Remove the garlic clove and red chili pepper from the sauce. Drain the pasta and add it to the green beans and tomato sauce.
Stir in a generous amount of grated cacioricotta or pecorino cheese. Optionally, add a handful of chopped fresh parsley or basil.
Serve with more grated cacioricotta or pecorino sprinkled on top.

Notes

You can also make this recipe with other types of pasta and if you can’t find the right cheese use any semi-hard ricotta or pecorino.
You can serve the beans and tomatoes as a side dish or use short pasta to make a pasta salad. For a side dish reduce or omit the tomato passata.
Leftovers can be turned into a delicous frittata!
To make this recipe vegan, leave out the cheese or use a vegan cheese.
To make this recipe vegetarian, use a vegetarian cheese.
To make this recipe gluten free, use gluten free pasta.

Nutrition Information

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Calories 506kcal (25%) Carbohydrates 91g (30%) Protein 17g (34%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Sodium 30mg (1%) Potassium 845mg (24%) Fiber 8g (32%) Sugar 11g (22%) Vitamin A 1466IU (29%) Vitamin C 28mg (31%) Calcium 81mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 506 kcal

% Daily Value*

Calories	506kcal	25%
Carbohydrates	91g	30%
Protein	17g	34%
Fat	9g	14%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	5g	25%
Sodium	30mg	1%
Potassium	845mg	18%
Fiber	8g	32%
Sugar	11g	22%
Vitamin A	1466IU	29%
Vitamin C	28mg	31%
Calcium	81mg	8%
Iron	4mg	22%