Spaghetti with Green Beans
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4
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Calories
506 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Spaghetti with Green Beans
Description
Spaghetti with Green Beans features fresh green beans cooked until just tender and tossed in a tomato-based sauce with garlic, red onion, and an optional chili pepper for mild spice. The tomato quarters soften and create a fresh backdrop, while the passata enriches the sauce's texture and flavor. The olive oil sauté imparts a subtle richness, and the final addition of grated cacioricotta or pecorino cheese provides a salty, creamy finish. The pasta is stirred into the sauce at the end, allowing the flavors to meld without overcooking the noodles.
Typically served warm, this dish can stand alone as a satisfying vegetarian meal or act as a side to proteins such as grilled chicken or fish. The interchangeable nature of the cheese and pasta types accommodates dietary preferences and ingredient availability.
Leftovers can be repurposed into a frittata, extending the dish's utility. Variations including omitting cheese for a vegan option or using gluten-free pasta are possible without losing the recipe's essence.
Ingredients
- 14 oz Green bean washed and ends trimmed, fresh
- 14 oz spaghetti
- 9 oz tomato cut into quarters, ripe fresh
- 7 oz tomato passata less or omit if serving without pasta
- 1 clove garlic peeled
- 1 red chili pepper optional, fresh or dried, aka peperocino
- 1 red onion sliced
- 2 tablespoon extra virgin olive oil
- cacioricotta cheese grated, or pecorino cheese
- salt for pasta water and to taste
- black pepper to taste
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
- Use any type of pasta you have on hand; short pasta works well if you want to make a pasta salad.
- Cheese can be substituted with any semi-hard ricotta or pecorino if cacioricotta is unavailable.
- For a side dish, reduce or omit the tomato passata to lessen the sauce.
- Leftover dish transforms well into a flavorful frittata.
- To make the dish vegan, omit cheese or use a non-dairy alternative.
- Gluten-free pasta can be used for a gluten-free version.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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