5.0 from 57 votes
Spaghetti with Green Beans
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4
Calories: 506 kcal
Course:
Side Dish , Main Course
Cuisine:
Italian
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.