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Lemon Beans and Greens Pasta
Healthy Dish That Can Be Served Warm or Cold! |
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1 lemon
3/4 cup olive oil
1 bag pre-washed baby spinach leaves
2 cups fresh green beans (washed, cut)
1 lb. whole wheat pasta
2 additional Tbls. olive oil
1 clove chopped garlic
1 can white cannellini beans (drained and rinsed)
1 cup grated parmesan cheese
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The Dressing - All Purpose Homemade Lemon Vinaigrette:
Grate the zest of one lemon and place into a large bowl.
Juice the lemon into the bowl.
Whisk in 3/4 cup olive oil.
Grind in fresh pepper to taste and whisk once more.
The Pasta:
Empty spinach into large bowl with dressing (do not toss yet).
Boil a large pot of water and add a generous pinch of salt.
Blanch green beans for 2 minutes then immediately store in the fridge to keep the color bright green.
Cook pasta according to package directions (about 10 minutes).
While pasta is cooking, heat a skillet to medium.
Add the 2 tablespoons of olive oil and the clove of chopped garlic to the skillet.
Add white beans to the skillet and saute with the garlic on medium for 5 to 10 minutes.
When the beans and garlic are a light brown toasty color, add the chilled green beans into the skillet and remove from heat.
Drain pasta and add to the large bowl with the dressing and spinach leaves.
Pour the grated parmesan on top of the pasta and toss everything together.
Add the beans and garlic mixture and gently toss once more.
Add additional parmesan and black pepper to taste.
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Preparation Time: 20 minutes |
Serves: 4-6 |
| Recipe Origin: United States |
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Submitted by: |
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Cristin
California
United States |
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| This recipe has been viewed 2823 times. |
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