The purpose of this blog is to demonstrate how a base recipe, in this case Pasta with Green Beans Recipes, can create a new recipe with a few ingredient changes. First, we create a recipe, then we taste the recipe, then we change up the ingredients to develop a new recipe from the original recipe. This is the innovative part of the process. That is why our approach to cooking is create, taste, innovate.
I hope you enjoy these pasta with green beans recipes. Let us know what you think. You can reach out to us here.
Welcome to our Pasta with Green Beans Series Page
Pasta with Green Beans and Garlic: A 35 Minute Recipe
Penne Pasta with Green Beans and Garlic. Green beans sautéed in extra virgin olive oil with garlic and marinara sauce and combined with penne pasta.
In the second version of our pasta with green beans recipes we are using garlic and marinara sauce to create a wonderful and tasty pasta dish. This series of recipes will feature green beans cooked with different types of pastas. What will change the most in these recipes are the complimentary ingredients. For instance, in the second version of this recipe, diced tomatoes and onions are the main complimentary ingredients.
Ingredients
- 1 lb penne
- 16 oz. green beans
- 1 jar 24 oz. marinara sauce
- 2 cloves of garlic sliced
- 1/4 cup extra virgin olive oil
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- grated cheese to taste
Instructions
- Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
Preparing the Pasta
- Prepare the penne pasta according to the instructions on the package.
Preparing the Green Beans
- While the pasta is cooking, in a large skillet or pot on high heat add 1/4 cup of extra virgin olive oil and the garlic and sauté until golden, about 1-2 minutes.
- Lower to medium heat and add in the green beans, salt, and pepper, and sauté for 5 minutes, mixing occasionally.
Bringing it All Together
- Continuing on medium heat add in the marinara sauce and cook for 5 minutes, mixing occasionally.
- Finally, add in the cooked pasta and cook for 2 more minutes, mixing occasionally to incorporate all of the ingredients.
To Serve
- Place the pasta in a large serving bowl and sprinkle with grated cheese.
Notes
Nutrition
Pasta with Green Beans and Onions
Pasta with Green Beans and Onions. Sautéed green beans with garlic, onions, and diced tomatoes mixed with rigatoni.
In this version of our pasta with green beans recipes we are using diced tomatoes and onions to change up this dish. This recipe is a very subtle change, as the first version of this recipe calls for garlic and marinara sauce. However, a small change like this really does make a completely different dish and eating experience.
Ingredients
- 1 lb rigatoni
- 16 oz. green beans
- 2 cans 15 oz. diced tomatoes
- 2 sweet onions sliced
- 4 cloves of garlic sliced
- 1/4 cup extra virgin olive oil EVOO
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Instructions
- Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
Preparing the Rigatoni
- Prepare the rigatoni according to the instructions on the package.
Preparing the Green Beans
- While the rigatoni is cooking, in a large skillet or pot on high heat add 1/4 cup of EVOO and the garlic and saute until golden (about 2 minutes).
- Lower to medium heat and add in the onions, green beans, salt, and pepper, and saute for 5 minutes, mixing occasionally.
Brining it All Together
- Continuing on medium heat add in the diced tomatoes and cook for 5 minutes, mixing occasionally.
- Finally, add in the cooked pasta and cook for 2 more minutes, mixing occasionally to incorporate all of the ingredients.
To Serve:
- Place the rigatoni in a large serving bowl and sprinkle with grated cheese.
Notes
Nutrition
Tri-Color Pasta with Green Beans: An Easy 30 Minute Recipe
Tri-Color Pasta with Green Beans. Tri-Color rotini pasta mixed with green beans, diced tomatoes, garlic, and grated cheese.
In this version of our pasta with green beans recipes we are using diced tomatoes and tri-color pasta to change up this dish. This recipe is a very subtle change, as the first version of this recipe calls for garlic and marinara sauce. However, a small change like this really does make a completely different dish and eating experience.
Ingredients
- 1 lb. tri-color rotini
- 16 oz. green beans
- 1 can diced tomatoes 15 oz.
- ½ cup extra virgin olive oil
- 4 cloves garlic sliced thin
- ½ tsp. salt
- ¼ tsp. black pepper
- 2 tbsp. grated cheese
Instructions
- Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
Preparing the Pasta:
- Prepare the tri-color pasta according to the package instructions for al dente. Drain the pasta and set aside.
Bringing It All Together:
- While pasta is cooking, place a large skillet on medium heat and add in the extra virgin olive oil.
- When the oil is hot, add the sliced garlic and sauté until golden, about 1-2 minutes.
- Next, add in the green beans and sauté for 5 minutes, mixing occasionally.
- Next, add in the diced tomatoes, salt, and black pepper. Bring to a simmer and cook for 5 minutes, mixing occasionally.
- Finally, add in the cooked pasta and grated cheese and cook for 5 minutes, mixing occasionally.
To Serve:
- Place the tri-color pasta with green beans in a large serving bowl. Add more grated cheese to taste when serving.
Notes
Nutrition
Pasta with Green Beans and Carrots: A 50 Minute Recipe
Pasta with Green Beans and Carrots. Green beans and carrots sautéed with garlic, onions, and tomatoes and served with spaghetti.
In this version we are using carrots, onions, and diced tomatoes to change up this dish. With these ingredient changes this recipe offers a whole new eating experience.
Ingredients
- 1 lb. spaghetti
- 2 cups green beans cut in half
- 3 medium carrots sliced
- 1 can diced tomatoes 15 oz.
- 1 onion sliced
- 2 cloves garlic sliced
- 6 oz. pasta water
- 1/4 cup extra virgin olive oil
- 1 tsp. salt
- ¼ tsp. ground black pepper
Instructions
- Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
Preparing the Pasta:
- Prepare the pasta according to the package instructions for al dente. Reserve 6 oz. of pasta water.
Preparing the Vegetables
- While the rigatoni is cooking, in a large skillet, add the extra virgin olive oil and bring to a high heat.
- Next, add the garlic and onion and sauté for 2 minutes, mixing occasionally.
- Next, add the carrots and green beans and sauté for 8 minutes, mixing occasionally.
- Lower to a medium heat, add the diced tomatoes, salt, and ground black pepper and cook for 5 minutes, mixing occasionally.
Brining it All Together
- Continuing on medium heat add in the pasta water and bring to a simmer. Cook for 3 minutes, mixing occasionally.
- Finally, add in the cooked pasta and cook for 2 minutes, mixing occasionally.
To Serve:
- Place the pasta with green beans and carrots in a large serving bowl.
Notes
Nutrition
For even more ideas check out our pinterest page…
Thank You for visiting our Pasta with Green Beans recipes Page
