When opting for easy weeknight simple meals, nothing is more simple than hearty and filling bean pasta and greens!
I first had something similar to this when I visited my sister and her family in New York City. Although I know how simple good food tastes, I was still amazed at how this 3-ingredient dish rocked my world (she used gluten-free pasta, coconut oil and greens). I soon came home to experiment and add my own tweaks (like using bean pasta for an added protein kick) and twists to it. This simple pasta with greens recipe is my take on a no-fuss, deliciously hearty, protein-packed weeknight dish that is sure to please even the pickiest eaters.
THE SECRET TO MAKING THE FLAVOR OF VEGAN BUTTER
Going plant based many years ago, I soon learned how to make the flavor of vegan butter. It’s coconut oil plus salt. Seriously. Please try it. You will not be disappointed. In the past, I’ve used it over toast in place of butter (just a little dab of coconut oil and a sprinkle of salt) but it can translate to a multitude of dishes. Highly recommended!
VARIATIONS OF GREENS
For this recipe, you can choose any greens you prefer. I enjoy:
- Curly kale leaves, torn into bite sized pieces
- Lacinato kale, torn off the stem and roughly cut into 1-inch pieces. Feel free to also add some sun-dried tomatoes for a kick.
- Spinach (a lot of it, since it cooks down)
- Arugula in this recipe is amazing. It just wilts down super fast and you need a large amount.
- Swiss chard, cut into 1-inch pieces (I would just add a little grated lemon zest to combat the bitterness)
- Dandelion greens (plus lemon, read above)
- Baby Bok Choy (simply remove the pine nuts and coconut oil, and add a drizzle of toasted sesame oil and sesame seeds)
- Escarole (which is a heartier green and needs to be sautéed more in advanced, but seriously hearty and delicious)
- For this recipe, I used broccoli rabe. SO delicious!
Upgrade Your Pasta
Let’s be honest, pasta tastes kind of amazing and is a great comfort food. But if we were to go ahead and make pasta, we can always upgrade it to a higher protein variety. I love black bean pasta, chickpea pasta, mung bean pasta, and other higher-protein bean pastas over the plain flour varieties (which essentially consists of the same ingredients as glue, right?). Sneaking in that extra protein doesn’t take away any of the taste, and yet keeps us fuller for longer!
ABOUT BROCCOLI RABE
Broccoli Rabe is a cruciferous veggie that’s related to broccoli. It’s sometimes called rapini or raab, too. It’s similar in looks to broccolini, which is simply young broccoli (the florets are small). However the taste of broccoli rabe is a bit on the bitter side. It’s highly used in mediterranean cooking, often flash sautéed in garlic and oil. Some people love it and others don’t, but I love it. It’s somehow fulfilling a taste profile I don’t get often, and I enjoy the contrast.
The farmers market that I frequent had broccoli rabe, however in the fall sometimes it grows without florets, so it’s mainly the leaves. For me, this one head of broccoli rabe leaves melted down to about a handful of greens, so I supplemented with more vegetables on the side, such as a salad, roasted veg, etc. Find whichever broccoli rabe you can find, and enjoy it! You’ll soon be a convert like I am!
I also love that this recipe provides for me:
- Protein (bean pasta)
- Greens (they all melt down to different amounts, so adjust with more salad, roasted vegetables, etc. to complete your meal)
- A healthy dose of fat (coconut oil and pine nuts)
A well rounded meal!
IF YOU TRY THIS RECIPE, LET US KNOW!
Feel free to leave a comment below, rate it, and tag your photo on Instagram so we see it ~ tag us at #littlebitesofjoy!
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Simple Pasta With Greens (9 variations)
Ingredients
Protein
- 6 oz freshly cooked (hot) legume-based pasta (I love chickpea pasta, black bean pasta, etc.)
Greens
- 1 bunch broccoli rabe, or your veggie of choice, cut into 1 inch pieces. Note: After washing the greens, just shake them dry. You want a little bit of the water on the greens to add to the cooking process so you steam them just a bit.
Fat
- 1/2 tbsp coconut oil
- .25 oz pine nuts
Flavorings
- 2 garlic cloves, minced
- salt & pepper
- chili flakes
Instructions
- First, make the greens. In a skillet or cast iron pan, heat a quick spray of oil and add the garlic and a pinch of salt. Saute just a minute until it turns fragrant, but be careful not to burn it. Add the wet greens, lower the heat, cover, and steam a few minutes until wilted. Set aside.
- Next, toast the pine nuts. Heat up a skillet, and make sure it’s very dry (no oil or water). Add the pine nuts and toast them, shaking the pan as you go, for about 3 minutes or so. Keep an eye on them and make sure they don’t burn. You want a nice tan color to them and they should be fragrant. Take them out of the pan so they don’t continue to cook and set aside.
- Lastly, let’s assemble the dish. Combine the hot pasta with the coconut oil (which will melt when introduced to the heat from the pasta). Season with salt and pepper. Add in your desired amount of greens, and top with the pine nuts. Dress with chili flakes and enjoy!
Notes
- Curly kale leaves, torn into bite sized pieces
- Lacinato kale, torn off the stem and roughly cut into 1-inch pieces. Feel free to also add some sun-dried tomatoes for a kick.
- Spinach (a lot of it, since it cooks down)
- Arugula in this recipe is amazing. It just wilts down super fast and you need a large amount.
- Swiss chard, cut into 1-inch pieces (I would just add a little grated lemon zest to combat the bitterness)
- Dandelion greens (plus lemon, read above)
- Baby Bok Choy (simply remove the pine nuts and coconut oil, and add a drizzle of toasted sesame oil and sesame seeds)
- Escarole (which is a heartier green and needs to be sautéed more in advanced, but seriously hearty and delicious)
- For this recipe, I used broccoli rabe. SO delicious!
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