Beans and Pasta Sauté

You're only a handful of ingredients and 35 minutes away from diving into a bowl if this delicious vegetarian pasta.

Beans and Pasta Sauté on serving platter with lemon wedges
Photo: Carson Downing
Total Time:
35 mins
6 cups


  • 2 cup assorted shelled fresh beans

  • 1 cup dried ditalini pasta

  • 3 tablespoon olive oil

  • 3 cloves garlic, minced

  • 8 ounce broccoli rabe, trimmed, or one 8-oz. stalk broccoli, trimmed and cut lengthwise into smaller stalks

  • ¼ cup water

  • ½ cup broken walnuts, toasted

  • 3 tablespoon lemon juice

  • 1 tablespoon chopped fresh oregano

  • ½ teaspoon salt

  • ½ teaspoon coarse ground black pepper

  • ½ cup finely shredded Parmesan cheese (2 oz.)

  • Lemon wedges


  1. In 4-qt. Dutch oven combine beans and enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, covered, 15 minutes. Stir in pasta. Simmer, uncovered, 8 minutes more or until beans and pasta are tender; drain.

  2. Meanwhile, in a 12-inch skillet heat oil over medium-high. Add garlic; cook and stir 30 seconds. Add broccoli rabe; cook 5 minutes, turning to brown evenly. Add 1/4 cup water. Cook, covered, 5 to 8 minutes or until broccoli is crisp-tender, turning occasionally.

  3. Stir in bean mixture; cook, uncovered, 2 minutes. Stir in walnuts, lemon juice, oregano, salt, and pepper; heat through. Top with cheese. Serve with lemon wedges and, if desired, drizzle with additional oil.

Nutrition Facts (per serving)

484 Calories
24g Fat
52g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 484
% Daily Value *
Total Fat 24g 31%
Saturated Fat 4g 20%
Cholesterol 9mg 3%
Sodium 505mg 22%
Total Carbohydrate 52g 19%
Total Sugars 2g
Protein 19g
Vitamin C 36.4mg 182%
Calcium 270mg 21%
Iron 4.4mg 24%
Potassium 570mg 12%
Folate, total 232.4mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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