PASTA AND GREEN BEANS RECIPES

Name: Creamy Green Beans and Pasta
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 8 ounces fresh green beans, cut into 1-inch pieces or 8 ounces one 9-ounce packaged frozen cut green beans; 6 ounces packaged dried bow-tie pasta, multicolored elbow macaroni or 6 ounces gemelli pasta; 1 cup sliced fresh mushrooms (such as shiitake, crimini, brown, or button); 1/4 cup sliced green onion; 1 (8 ounce) carton plain low-fat yogurt; 2 tablespoons all-purpose flour; 2 teaspoons prepared mustard; 1/8 teaspoon ground nutmeg; 1/8 teaspoon pepper; 1/4 cup finely chopped cooked pancetta (2 ounces) or 1/4 cup ham (2 ounces); 1/4 cup grated parmesan cheese

CREAMY GREEN BEANS AND PASTA RECIPE - FOOD.COM

Creamy Green Beans and Pasta Recipe - Food.com image

Make and share this Creamy Green Beans and Pasta recipe from Food.com.

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

8 ounces fresh green beans, cut into 1-inch pieces or 8 ounces one 9-ounce packaged frozen cut green beans
6 ounces packaged dried bow-tie pasta, multicolored elbow macaroni or 6 ounces gemelli pasta
1 cup sliced fresh mushrooms (such as shiitake, crimini, brown, or button)
1/4 cup sliced green onion
1 (8 ounce) carton plain low-fat yogurt
2 tablespoons all-purpose flour
2 teaspoons prepared mustard
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1/4 cup finely chopped cooked pancetta (2 ounces) or 1/4 cup ham (2 ounces)
1/4 cup grated parmesan cheese

Steps:

If using fresh green beans, cook in a covered saucepan in a small amount of boiling water for 20 to 25 minutes or until crisp-tender. Drain.
Meanwhile, in a large saucepan cook pasta according to package directions, adding the mushrooms, frozen green beans (if using), and green onion during the last 4 to 5 minutes of cooking. Drain pasta and vegetables in a colander. Set pasta mixture aside.
For sauce, in the same large saucepan stir together yogurt, flour, mustard, nutmeg, and pepper. Cook and stir until thickened and bubbly. Stir in pasta mixture, cooked fresh green beans (if using), and pancetta or ham. Heat through. To serve, sprinkle with Parmesan cheese.

Nutrition Facts : Calories 260.4, FatContent 3.7, SaturatedFatContent 1.8, CholesterolContent 8.9, SodiumContent 171.4, CarbohydrateContent 44.2, FiberContent 3.5, SugarContent 7.6, ProteinContent 13.2

PASTA WITH GREEN BEANS AND ALMOND GREMOLATA RECIPE - NYT ...

Pasta With Green Beans and Almond Gremolata Recipe - NYT ... image

Celery, an underappreciated vegetable relegated to making stocks and mirepoix, rarely gets the attention it deserves. It’s available in the grocery store year-round. Come late summer, it starts popping up in farmers' markets everywhere, and it deserves to shine. In this dish, its pleasantly bitter leaves are used in a unique take on gremolata, a fresh herb condiment traditionally made with Italian parsley (which you can also use here). Snappy green beans, also readily available in late summer, round out this unassuming, but impressive pasta you’ll want to make again and again no matter what the season.

Provided by Colu Henry

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1/4 cup sliced almonds
Scant 1/3 cup finely chopped celery leaves or parsley leaves
1 tablespoon lemon zest (from 1 medium lemon), plus more for serving
1 garlic clove, grated
Kosher salt
1 pound gemelli, campanelle or cavatappi
3/4 pound string beans, trimmed and cut into 1-inch pieces
2 tablespoons olive oil, plus more for drizzling
2 garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
4 tablespoons unsalted butter
1/4 cup grated Pecorino or Parmesan, plus more for serving
Kosher salt, to taste

Steps:

Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, in a large skillet over medium-low heat, toast the almonds, stirring frequently so they don’t burn, about 4 to 5 minutes. Remove from heat. In a medium bowl, combine the almonds, celery or parsley leaves, lemon zest, garlic and a pinch of salt. Set aside and wipe out skillet.
Add pasta to boiling water and cook until it is al dente, according to package directions. About 2 minutes before it’s done, add the beans to the pasta pot. Reserve 1 cup of the pasta cooking water, and drain the pasta and beans.
While the pasta and beans drain, make the sauce: Heat the olive oil in the large skillet over medium heat. Add the garlic and red-pepper flakes and cook until the garlic is golden in color, about 1 to 2 minutes. Turn heat to low and add 1/2 cup of the reserved pasta water to the skillet (be careful of splattering) and cook until it is reduced by about half, 1 to 2 minutes more. Turn heat to medium and add the pasta, green beans and butter to the skillet and toss until the butter melts. Add the cheese and an additional 1/4 cup water and toss until the cheese is emulsified and the pasta is glossy with sauce. If needed, add an additional 1/4 cup pasta water to loosen. Season with kosher salt, to taste.
Transfer the pasta to a large bowl, top with gremolata and drizzle with more olive oil. Pass additional grated cheese at the table, if desired.

Nutrition Facts : @context http//schema.org, Calories 453, UnsaturatedFatContent 9 grams, CarbohydrateContent 62 grams, FatContent 17 grams, FiberContent 5 grams, ProteinContent 14 grams, SaturatedFatContent 7 grams, SodiumContent 376 milligrams, SugarContent 4 grams, TransFatContent 0 grams

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