Photo: Jan Smith
Yield
6 servings

This recipe comes together quickly; prepare the cheese sauce while the pasta and green beans are cooking. Combine both mixtures right before serving to retain the dish's creamy consistency.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat. Add beans to pan halfway through cooking time. Drain well.

Step 2

Melt butter in a medium saucepan over medium heat. Add flour, stirring with a whisk. Gradually add milk; cook until slightly thick and bubbly (about 8 minutes), stirring constantly with a whisk. Add 3/4 cup grated Parmesan cheese, salt, black pepper, red pepper, and garlic, stirring until the cheese melts. Keep warm.

Step 3

Combine pasta mixture, spinach, kale, and mint in a large bowl. Stir in milk mixture, tossing gently to coat. Spoon 1 1/2 cups pasta mixture onto each of 6 plates; top each serving with 2 teaspoons shaved Parmesan cheese. Serve immediately.

Ratings & Reviews

KS395A's Review

KS395A
October 02, 2012
Interesting combination with the Parmesan, mint and red pepper. Good for a weekday dinner like a meatless Monday.

elacorn's Review

elacorn
March 13, 2012
This dish was really tastey. Because of the crunchy green beans we didn't miss the meat one bit. What a great way to eat more dark leafy greens. I will make this again and again.