This pasta comes together super fast and only requires ONE POT! It’s one of those back pocket recipes that once you make a few times, you’ll learn you can make it with so many different ingredients and variations. All you need is one pot, a big bunch of greens, and a few other staples.
It’s simple – cook your pasta, add some greens into the boiling water at the end, drain the pasta (saving some of that water!), then cook some garlic in oil with spices and beans in that same pot. Add the pasta and greens back in along with some cheese and pasta water to create a light, glossy sauce that coats the noodles. Yum!
Ingredient Highlight
Pasta! I have a deep love for pasta. It’s delicious, it’s a great vehicle for other ingredients, and it nourishes me inside and out.
“Pasta contains a high amount of protein (in the form of gluten) and starch, a complex carbohydrate. Some of that starch is resistant starch, which gets fermented in the large intestine, becoming a form of fiber. If the word “carbohydrate” were replaced by the word “fiber” when referring to pasta, and the word “gluten” replaced with “protein” – suddenly things become very different. Pasta provides the body with protein, fiber, and energy.” – Letitia Clark, Bitter Honey
Servings 4 Peop
Prep Time 10 minutes 
Cook Time 20 minutes Ingredients
- 10-12 oz spaghetti or other pasta shape
- 1 large bunch greens (swiss chard, collards, kale, mustard greens), tough stems removed, roughly chopped (about 7 cups loosely packed)*
- 3 tbsp olive oil
- 3-4 cloves garlic, thinly sliced or roughly chopped
- 1 tsp fennel seeds
- ½ tsp red pepper flakes (optional, for spice)
- 1 (15 oz) can cannellini beans, drained and rinsed (about 1 ½ cups)**
- 1 tsp kosher salt, divided
- ½ cup grated parmesan cheese (plus more for serving)
- Black pepper
- Lemon wedges (optional)
- *I tested this using swiss chard, which has more tender stems, so you can chop them up and use them. For greens like kale or collard greens, I recommend removing the really tough thick stems. IF you have more of less than 7 cups of greens, don’t worry it will work all the same!
- **Any can of beans will work, but white bean varieties are my favorite. Option to substitute sausage, bacon, or even canned sardines for the beans.
Instructions
- Bring a large pot of water to a boil and salt generously (about 4 quarts of water, 2 tablespoons salt). Add pasta and cook according to the package instructions. With 2 minutes left, add in your chopped up greens and boil for about 2 minutes. Reserve about 1 cup pasta water, then drain and set aside.
- Wipe out the pot so the bottom is dry. Over medium-low heat, add oil, garlic, fennel seed, red pepper (if using), beans, and ½ teaspoon salt to the pot. Cook just until the garlic begins to soften, about 1-2 minutes, stirring occasionally.
- Add the pasta and greens back to the pot along with the remaining ½ teaspoon salt and stir to coat in the spicy garlic oil. Add in about ½ cup pasta water and ½ cup cheese and stir constantly, until a glossy sauce forms. If it looks dry, add in a generous splash of that pasta water. As the pasta sits, it will soak up the liquid. Usually right before serving I’ll add in another generous splash of pasta water to loosen it up (or just use tap water).
- Serve topped with more cheese, black pepper, and a squeeze of lemon, if using.
Items you can prep ahead (optional)
- Chop greens (about 7 cups)
- Thinly slice or chop 3-4 garlic cloves
- Grate ½ cup parmesan
Substitutions:
- To make gluten-free, use gluten-free pasta. My favorite brand is Jovial Foods brown rice spaghetti
- To make vegan, leave out the cheese and add in some extra salt and olive oil to make up for the loss of the salty parm and fat.
- Use your favorite bean or substitute with ground or chopped up sausage (see note). If using bacon or raw sausage, brown in the pan before adding the garlic.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days.
Leftovers + Repurposing:
- Warm leftovers up in the microwave. The pasta will soak up the sauce in the fridge, so it will be a little more dry but still taste great.
- You can stil in a splash of water to loosen it up (or even better, use pasta water if you still have some leftover).
- Top leftovers with a squeeze of lemon and fresh herbs.
- Top with a fried egg!
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