SPAGHETTI WITH GREEN BEANS
Spaghetti with Green Beans tossed with garlicky olive oil, a simple but flavorful pasta dish made with only 5 ingredients and dinner will be ready in less than 30 minutes!
Provided by Nadia Fazio
Categories Main Course
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil and add your spaghetti. Cook until al dente, according to the manufacturers suggested cooking time.
- In the last 5 minutes of cooking add the green beans. They should be done at the same time as the spaghetti and be fork tender.
- Meanwhile, in a large enough skillet to hold the pasta, heat olive oil on medium high heat. Add minced garlic and red pepper flakes. Cook for 1 minute. Do not burn the garlic!
- When the pasta and green beans are ready, drain and add to the skillet. Toss with the garlicky oil to coat. Stir in extra olive oil, as needed, if the pasta is dry. Add black pepper, if desired.
- Serve immediately with plenty of grated cheese at the table!
Nutrition Facts : Calories 373 kcal, ServingSize 1 serving
SPAGHETTI WITH PANCETTA, GREEN BEANS, AND BASIL
Pancetta (Italian cured bacon) adds salty flavor to this pasta dish; its richness is balanced by crisp-tender green beans and aromatic basil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 5
Steps:
- In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta, and return to pot.
- Meanwhile, cook pancetta in a large skillet over medium until browned and crisp, 10 to 12 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Pour off all but 1 tablespoon fat from skillet (reserve skillet).
- Add green beans to skillet; season with salt and pepper. Cover, and cook until beans are crisp-tender, 5 to 7 minutes; transfer to pot with pasta. Add pancetta, cup Parmesan, and enough reserved pasta water to create a thin sauce that coats pasta. Top with basil and remaining cup Parmesan; serve immediately.
Nutrition Facts : Calories 382 g, Fat 12 g, Fiber 4 g, Protein 21 g
PASTA WITH PANCETTA AND LENTILS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, about 7 minutes. Add the onion and cook until soft, about 2 minutes. Add the garlic and red pepper flakes and cook, stirring, until the garlic begins to brown, about 2 minutes. Stir in the lentils, then add the tomatoes, 2 cups water, the basil and 1/2 teaspoon salt. Increase the heat to medium high and bring the sauce to a boil; cook 3 minutes. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
- Add the pasta to the sauce along with half of the parmesan. Season with salt and toss. Divide among bowls; drizzle with olive oil and top with the remaining parmesan and more basil.
Nutrition Facts : Calories 650 calorie, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 30 milligrams, Sodium 1099 milligrams, Carbohydrate 91 grams, Fiber 14 grams, Protein 26 grams
PANCETTA PASTA (EASY 4 INGREDIENT RECIPE)
Ready in minutes, this pasta dish has only four ingredients and tastes like a gourmet meal.
Provided by Christina Conte
Categories Main Courses
Time 25m
Number Of Ingredients 6
Steps:
- Boil water in a large pot, adding plenty of salt (it should taste like sea water) when it comes to a boil.
- Then add the pasta and cook as directed.
- While the pasta is cooking, sauté the pancetta in a large pan with a tablespoon of extra virgin olive oil.
- Cook for a few minutes, turning so they cook evenly, then turn off the burner.
- When the pasta is almost ready, use a strainer spoon to remove the pasta and place it directly into the pancetta in the pan, OFF THE HEAT. Do not drain the pasta and do not throw away the water.
- Continue until all the pasta is in the pancetta pan, then add the grated cheese.
- Stir, and add the parsley and some pasta water as needed. It will form a bit of a creamy sauce.
- When everything is mixed well, serve immediately with extra Parmigiano Reggiano cheese on top.
CREAMY SPAGHETTI AND BEANS
Risotto meets pasta e fagioli in this Tuscan classic.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the stock in a sauce pot and warm it over medium heat then reduce to simmer.
- Heat the extra-virgin olive oil and the butter in a large, deep skillet over medium to medium-high heat. Add the pancetta to brown slightly. Next add the garlic and spaghetti and toast the noodles lightly, 3 to 4 minutes. Add onions and carrots, bay leaf and thyme, and season with salt and pepper. Soften veggies a bit, 5 minutes. Add wine and allow it to be completely absorbed. Add beans then add a few ladles of stock and stir the pasta. Keep adding stock a few ladles at a time allowing liquids to be mostly absorbed before adding more, as if you were preparing a risotto. When liquids are absorbed and spaghetti is cooked to al dente, 12-15 minutes, stir in cheese. Adjust salt and pepper. Turn off heat and stir another minute. Remove the bay leaf and thyme stems. Serve in shallow bowls and garnish with lots of parsley.
ROASTED GREEN BEANS WITH PANCETTA AND LEMON ZEST
This simple, bright green bean dish is as welcome alongside weeknight salmon as it is a Thanksgiving turkey. Green beans are delicious roasted at a high temperature and take just 15 minutes to cook, which particularly important on Thanksgiving when oven space is precious. Trim the green beans ahead of time, and this dish will come together in a flash. Many grocery stores sell packages of diced pancetta, a shortcut that makes this recipe a cinch. If you're dicing the pancetta yourself, make sure to chop it very finely so it roasts in time with the green beans. (This recipe is easily halved: Simply cut the quantities in half and roast all the green beans on one sheet pan. The cooking time will remain the same.)
Provided by Lidey Heuck
Categories vegetables, side dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 400 degrees and position the oven racks in the lower and top thirds of the oven. Divide the green beans and pancetta evenly between two sheet pans. Drizzle each sheet pan with 2 tablespoons olive oil, and sprinkle each with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss well, and roast for 10 minutes. Toss, switch racks, and roast for 5 to 10 more minutes, until cooked to your liking.
- Sprinkle with the lemon juice. Season with salt to taste, toss, and transfer to a serving platter. Garnish with the lemon zest and serve hot or warm.
WHOLE WHEAT PASTA WITH PANCETTA, GREEN BEANS, AND TOMATOES
Make and share this Whole Wheat Pasta With Pancetta, Green Beans, and Tomatoes recipe from Food.com.
Provided by Melanie B.
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, cook pasta according to box directions. Drain and reserve 1 cup of pasta water.
- Cook Pancetta in a large skillet over medium heat until crispy, about 10-11 minutes. Drain off oil but reserve 1 TBS of fat in the skillet.
- Add green beans to the skillet and season with salt & pepper. Cook on medium heat for about 4-5 minutes. Add tomatoes. Cook another 2-3 minutes. Transfer to pot with pasta.
- Add pancetta, some of the pasta water and cheese -- enough to make a thin sauce. Stir in basil and serve immediately.
Nutrition Facts : Calories 304.6, Fat 6.6, SaturatedFat 3.7, Cholesterol 20.2, Sodium 275.8, Carbohydrate 48.9, Fiber 2.6, Sugar 1, Protein 16.7
PASTA SALAD WITH CHICKPEAS, GREEN BEANS, AND BASIL
A winner at potlucks and picnics and all summer long, this farfalle pasta salad features chickpeas, crisp green beans, sharp red onion, basil, and salty capers in a delicate, creamy mayo-based dressing with lemony undertones.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and mayonnaise. Stir in 1/4 teaspoon each salt and pepper.
- Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet. Let cool completely, about 20 minutes.
- Meanwhile, in a large bowl, toss green beans, onions, capers and brine, and chickpeas with vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and basil; serve.
FETTUCCINE WITH BEANS & PANCETTA
Put your glut of runner beans to good use in this speedy supper
Provided by Sara Buenfeld
Categories Lunch, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Put a large pan of water on to boil for the pasta. Meanwhile, separate the rashers of pancetta and cook them in two batches (without oil) in a large non-stick frying pan until the fat on the pancetta is golden. Lift out onto a plate to crisp up.
- When the water is boiling, add salt and the pasta to the pan and boil for 6 mins. Tip in the beans, quickly return to the boil and cook for about 4 mins more until both the pasta and beans are just tender.
- Drain and tip into a large serving bowl. Toss with the crème fraîche, chives or basil and plenty of seasoning, then quickly tear in the crisp pancetta (keeping it quite chunky). Serve with the Parmesan, if you like, a simple tomato salad and some crusty bread.
Nutrition Facts : Calories 489 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1.29 milligram of sodium
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SPAGHETTI WITH PANCETTA, GREEN BEANS, AND BASIL
From wearenotmartha.com
Cuisine AmericanEstimated Reading Time 5 minsCategory EntreeTotal Time 35 mins
- Bring a large pot of lightly salted water to a boil and add spaghetti. Cook until al dente. Drain spaghetti from pot, reserving 1 cup of the pasta water.
- Add pancetta to a large skillet over medium heat and cook until meat gets crispy, about 9-10 minutes.
- Leave any oil from pancetta in skillet and add green beans. Season with salt and pepper and cook, covered, until they're tender, but still crisp, about 5-7 minutes.
- Add cooked spaghetti and pancetta to skillet, along with 1/2 cup parmesan cheese and toss to combine. Add enough of the reserved pasta water to create a thin sauce that coats the pasta and toss again.
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