Pasta with green beans is so delicious. A first course with a unique taste, just like those my grandmother used to make, who could serve up a mouth-watering dish with little.
The recipe I propose was created at the last moment with what I found in the fridge; it’s a simple, quick, and satisfying first course.
This dish carries a balance of flavors, from the sweetness of ripe cherry tomatoes to the softness of the green beans, not forgetting the delicious and unmistakable aroma of basil.
The method of preparation for pasta with green beans is quite particular.
In fact, the green beans, after being cooked for a few minutes, finish cooking in the tomato sauce, and the pasta is then cooked in the boiling water of the green beans.
This intertwining of steps gives this dish a unique and intense savoriness.
Due to its organoleptic composition, it can also be consumed by those who are looking to control their body weight.
I used spaghetti, but you can choose the pasta shape you prefer. Orecchiette will also be perfect.
For the sauce, you can use canned tomatoes, tomato puree, or fresh ripe cherry tomatoes. The ingredient that must not be missed is basil, which provides freshness and an intense aroma to the dish.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 254.30 (Kcal)
- Carbohydrates 43.13 (g) of which sugars 15.77 (g)
- Proteins 8.46 (g)
- Fat 6.21 (g) of which saturated 0.88 (g)of which unsaturated 0.54 (g)
- Fibers 6.29 (g)
- Sodium 973.64 (mg)
Indicative values for a portion of 7 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pasta with Green Beans
- 1.10 lbs green beans
- 1.10 lbs cherry tomatoes (canned)
- 1 clove garlic
- 11.29 oz spaghetti
- leaves basil
- to taste extra virgin olive oil
- to taste salt
- pepper
Tools
- Pot
- Colander
- Pan
Steps for Pasta with Green Beans
Let’s take care of the green beans: trim the ends if necessary, remove the strings, and rinse them thoroughly under water.
(If necessary, add a tablespoon of baking soda)
Then proceed to boil them in salted water for about 8/10 minutes.
Once cooked, drain them with a skimmer and set them aside
Take a sufficiently large pan, pour the oil, garlic clove, chili, and let it brown for a few minutes.
Then add the cherry tomatoes, salt, and cook for about 10 minutes, stirring occasionally.
Add the green beans to the sauce pan, adjust salt.
When cooking is finished, turn off the heat and add the basil.
Tip: Finish cooking the sauce (on average, green beans are added when the sauce is halfway through its cooking) without letting it reduce too much.
Boil the spaghetti in salted boiling water, drain them al dente, and still damp, pour them into the sauce pan, add a little cooking water, stir, and serve with a sprinkle of freshly ground pepper.
Enjoy your meal.
Notes
Green beans, also called snap beans or string beans, are the green pod of the common bean plant; unlike beans, green beans are harvested and eaten with their pods before the internal seeds mature.
Despite being legumes, green beans have all the characteristics to be considered vegetables (unlike peas, beans, broad beans, and chickpeas).
Another important difference is the calorie content of green beans compared to beans and chickpeas: green beans have a low calorie intake as they are low in proteins, fats, and carbohydrates, containing only 31 kcal per 100 g.
Green beans also have positive effects on the health of various organs and the immune system: they are a natural anti-aging agent starting from the skin and eyes
they have an antioxidant effect and help combat free radicals thanks to vitamins A and C
they prevent osteoporosis.
They are great for a low-calorie diet also thanks to their high satiating power, contribute to intestinal well-being thanks to the good amount of fiber, have a low glycemic index
Counteract fluid retention, are rich in folic acid, are rich in vegetable proteins, accelerate metabolism.
Tips
If you don’t have time, you can cook the green beans the day before and store them in the fridge until the next day, then season them with tomato.
You can enjoy green beans with tomato even without pasta, but as a side dish to meat or fish.
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