One-Pot Pasta with Greens & Beans
One-Pot Pasta with Greens & Beans is a quick, delicious, and wholesome meal perfect for busy weeknights. This vibrant dish combines tender pasta, fresh greens, and protein-packed beans in a rich garlic-infused broth. With minimal cleanup and maximum flavor, you’ll be able to enjoy a comforting bowl of goodness that the entire family will love. Whether it’s for a casual dinner or an impressive gathering, this recipe guarantees satisfaction and smiles around the table.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: One-Pot Cooking
- Cuisine: Italian
Ingredients
Scale
- 8 oz short pasta (penne or fusilli)
- 2 tbsp extra virgin olive oil
- 4 cloves garlic (minced)
- 4 cups low-sodium vegetable broth
- 2 cups fresh spinach or kale (chopped)
- 1 can (15 oz) chickpeas or white beans (rinsed)
- ½ cup freshly grated Parmesan cheese
- 2 tbsp fresh lemon juice
- Salt and pepper to taste
Instructions
- Gather and measure all ingredients.
- In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
- Stir in pasta and vegetable broth; bring to a boil then reduce heat to simmer. Cover and cook until pasta is al dente (about 10 minutes).
- In the last few minutes of cooking, add greens and rinsed beans; stir gently until greens wilt.
- Remove from heat, stir in lemon juice and Parmesan cheese until creamy. Season with salt and pepper to taste.
- Serve hot, garnished with additional cheese if desired.
Nutrition
- Serving Size: 1 bowl (approx. 250g)
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 5mg
Keywords: Feel free to substitute kale with other greens like Swiss chard or collard greens. For a vegan option, omit the cheese or replace it with nutritional yeast. Add cherry tomatoes or bell peppers for extra color and flavor.