Wednesday, September 24, 2014

Pasta with Greens & Beans

My family loves greens & beans, and we love pasta, so I thought it might be fun to combine the two.  The resulting dish was a big hit with my whole family.  

I have made pasta with green & beans with both Barilla gluten free penne and rotini, but we all agreed that we preferred the rotini with this recipe.  

I like to serve my pasta with a shaved Italian cheese blend of Parmesan, Romano, & Asiago, and a little drizzle of extra virgin olive oil.

Pasta with Greens & Beans


1/4 C extra virgin olive oil
1 1/2 tsp minced garlic
1/4 tsp crushed red pepper flakes
15 oz baby spinach - chopped
1 C gluten free chicken broth
1 can (15 oz) cannellini beans - rinsed
1 1/2 tsp Sherry wine vinegar
1/2 tsp kosher salt
1/4 + 1/8 tsp coarse ground black pepper
12 oz gluten free pasta - cooked
Shaved or grated Parmesan, Romano and/or Asiago for garnish
Optional - 1 T extra virgin olive oil to drizzle on pasta before serving


Boil your pasta water, add 1 tablespoon of kosher salt, and cook for a minute less than the package suggests.

Heat the oil in a large stainless steel frying pan over medium heat, then add the garlic and red pepper flakes.  Stir for about a minute, until the garlic begins to brown.  Add large handfuls of spinach. stir, and allow it to begin to wilt before adding more.

After all the spinach has been added and had a chance to wilt, add the chicken broth, stir, then cover for about 2 minutes, until the broth begins to simmer.  Add the beans, stir, cover, and allow them to cook for 2 or 3 minutes.  Stir in the vinegar, kosher salt, and coarse ground black pepper before adding the cooked pasta.  Stir to combine for a minute or two, then serve.  Garnish with grated or shaved cheese.

Optional - drizzle the pasta with 1 tablespoon of extra virgin olive oil before serving, or drizzle a little oil on each individual dish

Serves 4

Recipe Notes

I always add 1 tablespoon of kosher salt to my boiling water before adding the pasta.  Your pasta water should taste like the ocean, which adds flavor to the pasta.

I usually have some chicken broth left in my frying pan, so I serve this dish with a slotted spoon.

 I purchase my shaved Italian cheese blend of Parmesan, Romano, & Asiago from The Fresh Market.  It is my new favorite garnish for soup and pasta.

This dish was inspired by an Epicurious recipe for Sauteed Greens with Cannellini Beans and Garlic.

Linked to:  Gluten-Free WednesdaysGluten Free Fridays


  1. Looks like a great dish! I would eat this for sure! Its on my to make list! :) Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can't wait to see what you share this week! Its LIVE!

    Cindy from