Pasta with Beans and Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe comes together quickly; prepare the cheese sauce while the pasta and green beans are cooking. Combine both mixtures right before serving to retain the dish's creamy consistency. Ingredients:
8 ounces uncooked cavatappi |
2 cups (1-inch) cut green beans (about 12 ounces) |
1 tablespoon butter |
2 tablespoons all-purpose flour |
3 cups 1% low-fat milk |
3/4 cup (3 ounces) grated fresh parmesan cheese |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
1/8 teaspoon crushed red pepper |
2 garlic cloves, crushed |
3 cups coarsely chopped spinach (about 3 ounces) |
3 cups coarsely chopped kale (about 4 ounces) |
1/3 cup chopped fresh mint |
1/4 cup (1 ounce) shaved fresh parmesan cheese |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Add beans to pan halfway through cooking time. Drain well.
2. Melt butter in a medium saucepan over medium heat. Add flour, stirring with a whisk. Gradually add milk; cook until slightly thick and bubbly (about 8 minutes), stirring constantly with a whisk. Add 3/4 cup grated Parmesan cheese, salt, black pepper, red pepper, and garlic, stirring until the cheese melts. Keep warm.
3. Combine pasta mixture, spinach, kale, and mint in a large bowl. Stir in milk mixture, tossing gently to coat. Spoon 1 1/2 cups pasta mixture onto each of 6 plates; top each serving with 2 teaspoons shaved Parmesan cheese. Serve immediately.
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