Spaghetti Style Green Beans Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the beans and cook until tender, about 2 minutes. Drain and dry well with paper towels.
• Heat 2 tablespoons olive oil and the garlic in a medium saucepan over medium heat, stirring, until the garlic just starts browning, about 2 minutes. Stir in the tomatoes, basil, 1 teaspoon salt and 1/4 teaspoon pepper. Reduce the heat to low and bring to a low simmer. Cook, stirring, until the tomatoes start breaking down, 15 to 20 minutes.
• Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the beans and stir-fry until slightly browned and hot, 1 to 1 1/2 minutes; season with salt and pepper. Transfer to a platter and top with the tomatoes and ricotta salata. Season with more pepper.

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, cook the garlic in the olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crisp, about 3 minutes. (Be careful not to over-brown the garlic or it will taste bitter.) Using a slotted spoon, transfer the garlic chips to a paper-towel-lined plate. Pour off all but 2 tablespoons oil into a small bowl to use as a dip for crusty bread, if desired. Add the onions and red pepper flakes to the oil in the pan; cook, stirring, until the onions are light brown, about 10 minutes. Season with 1 1/2 teaspoons Kosher salt.
• When the onions are almost done, add the greens to the boiling water and cook, uncovered, until just tender, about 2 minutes. Using tongs, remove the greens, shaking off the excess water; add them to the skillet with the onions (set the pot of water aside). Cook, stirring occasionally, until tender, about 5 minutes.
• Return the cooking water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes. Remove and reserve about 1 cup cooking water; drain the pasta and transfer to a serving bowl. Add the cheese and toss. Add the greens and some of the reserved pasta water and toss, adding more water as necessary to keep the pasta from clumping. Top with the garlic chips.

Steps:

• Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, in a large skillet over medium-low heat, toast the almonds, stirring frequently so they don't burn, about 4 to 5 minutes. Remove from heat. In a medium bowl, combine the almonds, celery or parsley leaves, lemon zest, garlic and a pinch of salt. Set aside and wipe out skillet.
• Add pasta to boiling water and cook until it is al dente, according to package directions. About 2 minutes before it's done, add the beans to the pasta pot. Reserve 1 cup of the pasta cooking water, and drain the pasta and beans.
• While the pasta and beans drain, make the sauce: Heat the olive oil in the large skillet over medium heat. Add the garlic and red-pepper flakes and cook until the garlic is golden in color, about 1 to 2 minutes. Turn heat to low and add 1/2 cup of the reserved pasta water to the skillet (be careful of splattering) and cook until it is reduced by about half, 1 to 2 minutes more. Turn heat to medium and add the pasta, green beans and butter to the skillet and toss until the butter melts. Add the cheese and an additional 1/4 cup water and toss until the cheese is emulsified and the pasta is glossy with sauce. If needed, add an additional 1/4 cup pasta water to loosen. Season with kosher salt, to taste.
• Transfer the pasta to a large bowl, top with gremolata and drizzle with more olive oil. Pass additional grated cheese at the table, if desired.

Steps:

• In a medium size saucepan heat the olive oil. Saute onion until tender. Stir in tomatoes and entire can of beans. Let simmer for 10 minutes.
• Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
• Mix pasta with bean mixture and salt as desired.

Steps:

• Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
• Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
• For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
• Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.

Steps:

• Bring a large pot of water to a boil. Add green beans and cook for 5 minutes. Drain and rinse with cold water.
• Melt margarine in a large saucepan over high heat. Mixing well, add green beans, onions and garlic. Stir in soy sauce. While stirring, add bouillon and water. Reduce heat to low and simmer, stirring occasionally, for 20 minutes. Season with salt and pepper to taste.

Steps:

• Chop the clams coarsely; there should be about 1 cup.
• Trim or break off the ends of the beans and remove the strings. Cut the beans into 2-inch lengths.
• Bring the water, salted to taste, to a boil in a kettle and add the green beans. Bring to a simmer and cook for 6 to 7 minutes. Do not overcook; the beans should remain crisp. Drain and reserve the cooking liquid.
• Bring the reserved cooking liquid to a boil. Add the spaghetti, stir and cook for about 6 minutes. Drain.
• Meanwhile, heat the oil in a large skillet. Add the garlic and cook briefly, stirring, without browning. Add the tomatoes, pepper flakes and the reserved clam juice. Cook, stirring, over medium heat until the liquid has been reduced to about 2 cups.
• Add the drained spaghetti, beans, vodka, if desired, cream and freshly ground pepper. Bring to a simmer. Cook until the spaghetti is al dente, stirring, and add the clams and basil. Toss and cook 1 minute. Serve immediately with peccorino or Parmesan cheese, if desired.

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.

Steps:

• Prepare the pesto sauce on the site, but instead of using 4 tablespoons water, use 5. Set aside at room temperature.
• Wash green beans well, snap off both ends, and tear into pieces no longer than 1 inch. Set aside.
• Cut the potatoes into 1/2 inch dice, neither vegetable can be any larger than it takes for the pasta to cook, unless you are planning on dropping them into the pasta water beforehand and watching for the time for the pasta to be cooked. In either case, the potatoes should not be large, and the green beans don't need to be in big pieces either. In Italy, they sometimes cook the potatoes to the degree where the edges begin to fall apart when the pasta and sauce are tossed together. This method, where everything is added to one pot, and cooked for about 9 minutes, the potatoes get cooked through, and the green beans offer a slight resistance to the tooth, but by no means a crisp-tender, that you might get from a plate of steamed French beans, that is not the flavor profile one should be after in this procedure, in fact I think it would be wise to cook the beans even a little longer, and have then really soft, like almost to the consistency of a tinned vegetable, but for now I have neither the time nor inclination, to venture into such a prospect, so I will forgo, all of the falsehood of the never ending disscussion of how to properly cook vegetables, for which proper dish, and drop everything in at the same time, next time.
• Have the pasta water well salted, because it is extra important for the veg to get a flavor transfer. It is hard for me to judge exactly how much salt to use, but for me, in my big spaghetti pot, I probably used three tablespoons of kosher salt?.
• Drop in the beans, potatoes, and spaghetti. Toss the spaghetti around for two or three minutes, until well broken up. Cook till al dent, always drain sturdy pasta a minute before you think it is done, it does a lot of residual cooking in the draining and tossing, and for that matter, sitting, if there is any, which there always is.
• Retrieve a small amount of cooking water and drain the pasta and beans and potatoes, there will be no need to use more than a couple of tablespoons.
• Put the pasta into a large, warmed serving bowl and toss with the pesto. Adding a little water if nessecary. Grate on cheese, or transfer to plates, and serve with cheese alongside. Accompany each with a fresh basil sprig if desired.

Steps:

• Bring a large pan of water to the boil and cook the beans for 3 mins until just tender. Remove to a bowl of ice-cold water using a slotted spoon to halt the cooking process.
• Set the pan back on the heat, tip in the pasta and cook following pack instructions. Meanwhile, pop the beans out of their skins so you're left with the bright green beans, and set aside. (This is optional, but the colour, texture and flavour is improved. Discard the skins.)
• Heat a small, dry frying pan over a medium heat and fry the pancetta for 5-7 mins until crisp and golden. Drain the broad beans and add to the pancetta along with the lemon zest and mint. Squeeze over one of the lemon halves and season well. Cook for 1-2 mins to warm through, then remove from the heat.
• Drain the pasta, reserving a mugful of the water, then return to the pan along with the pancetta and broad bean mixture, the ricotta and a few tablespoons of the reserved pasta cooking water. Mix together, adding more of the reserved water if needed to create a slightly glossy sauce. Divide the pasta between bowls, squeeze over the remaining lemon half and scatter with the parmesan, if you like.

Steps:

• If using fresh green beans, cook in a covered saucepan in a small amount of boiling water for 20 to 25 minutes or until crisp-tender. Drain.
• Meanwhile, in a large saucepan cook pasta according to package directions, adding the mushrooms, frozen green beans (if using), and green onion during the last 4 to 5 minutes of cooking. Drain pasta and vegetables in a colander. Set pasta mixture aside.
• For sauce, in the same large saucepan stir together yogurt, flour, mustard, nutmeg, and pepper. Cook and stir until thickened and bubbly. Stir in pasta mixture, cooked fresh green beans (if using), and pancetta or ham. Heat through. To serve, sprinkle with Parmesan cheese.

Steps:

• In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions, then add beans and cook until just tender. Drain and return to pot.
• Meanwhile, in a large bowl, combine tomatoes, garlic, oil, and vinegar. Season with salt and pepper.
• Add pasta, beans, and half the feta and herbs; toss to combine and season. Serve warm or at room temperature. Sprinkle with remaining feta and herbs.