The pasta with green beans is a light, tasty, and flavorful vegetarian first course. A very simple recipe that can be enriched as desired with diced potatoes and pesto or that can be prepared plain as I preferred to do or with tomato. A truly versatile recipe perfect for summer. For my pasta with green beans, I chose to use spaghetti, but if you prefer short pasta, fusilli or mezze maniche will be ideal.
Not to be missed
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for 2 people
The quantities are sufficient for two people.
- 6.5 oz spaghetti
- 4.2 oz green beans
- 1/2 onion
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste grated Parmesan
- to taste black pepper
Tools
- 1 High-sided Casserole
- 1 Low-sided Casserole
- 1 Pot for Boiling Pasta
Steps
Clean the green beans by removing the two ends and stripping the “string” if present. Wash them thoroughly under water and boil them in boiling water for 15/20 minutes depending on their size. Drain them, let them cool slightly, and then cut them into pieces.
In a low-sided casserole, heat the oil and let the chopped onion wilt, then add the green beans, adjust for salt and pepper, and let simmer for a couple of minutes.
Boil the spaghetti in plenty of salted water for the time indicated on the package, drain it al dente and toss it in the casserole with the green beans, adding a ladle of cooking water. If desired, you can incorporate some grated Parmesan to create a delicious creaminess and serve.
Instead of Parmesan, I used, as I always do for pasta with white sauce, a couple of tablespoons of 100% almond cream.
