This delicious pasta and green beans recipe is a simple version of pasta e fagiolini, and it’s perfect for a healthy weeknight meal! Give this easy recipe a try!

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The other day, I was looking for an easy way to add some extra veggies to my pasta and I wanted to use up the green beans in my fridge. I had tried a traditional pasta e fagiolini dish at an Italian restaurant and I decided to try to recreate it at home. I’m not claiming that this is a traditional recipe, but I think it hits on the same flavors! I based my recipe off of this one from Bon Appétit, but I made a few changes. I liked how their version seemed to be a bit saucier than traditional recipes.

This recipe is really easy, and by using whole wheat pasta, I was pretty happy that it is also a great source of protein and fiber! The green beans bulk up the recipe and add a lot of flavor, but this recipe is easy to make! Give it a try!

Ingredients & Substitutions

  • Pasta– I used Barilla’s protein plus pasta, which has a little extra protein and fiber, but you can use any pasta you like.
  • Green beans– For the best flavor, it’s essential to use fresh green beans. The beans cook in the sauce, so do not substitute with canned green beans or they’ll end up too mushy.
  • Onion– Yellow onion helps add a depth of flavor to the sauce.
  • Garlic– Don’t skimp on the garlic! This also helps build flavor in the sauce.
  • Pasta sauce– I used Rao’s tomato basil sauce, but you can use your favorite pasta sauce. Traditionally, this recipe is made with canned tomatoes (typically crushed tomatoes) — but I liked adding a little extra flavor by using pasta sauce.
  • Red pepper flakes– I love the heat of crushed red pepper flakes, so I added quite a bit to this recipe — but you can cut back if you don’t want this dish to be too spicy.
  • Parmesan– This is optional, so you can skip it if you want to keep this recipe vegan. But I liked the salty, umami addition of Parmesan cheese.

How to Make Pasta e Fagiolini

Heat the olive oil over medium heat. Add the onion and cook for 4-5 min. Add the garlic and cook for one minute.
Add the green beans, pasta sauce, and crushed red peppers flakes, and stir until combined.
Cover and cook over medium heat for 15-20 minutes.
Once the beans are tender, add the cooked pasta and 1/4 cup of the pasta water to the bean and sauce mixture. Stir until completely combined. Season with additional crushed red pepper flakes and Parmesan cheese, if desired.

What to Serve with Pasta

Thanks to the green beans, this dish already has a serving of vegetables built in, but a side dish is the perfect opportunity to add another vegetable to your meal. Whether you go for roasted vegetables or a simple chopped salad, that’s an easy way to lighten-up your plate. If you’re looking for something hearty and filling, try pairing this recipe with this no-knead dutch oven bread.

Other Pasta Recipes

If you enjoy this recipe, try my pasta alla norma, which is made with eggplant. Or if you’re craving soup, try my pasta e fagioli recipe. You can even make it in an Instant Pot for a mostly hands-off dinner.

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green bean pasta

Pasta with Green Beans (Pasta e Fagiolini)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian Inspired
  • Diet: Vegetarian
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Description

This delicious pasta and green beans recipe is a simple version of pasta e fagiolini, and it’s perfect for a healthy weeknight meal! Give this easy recipe a try!

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 12oz fresh green beans, trimmed and cut into 2″ pieces
  • 4 cups pasta sauce
  • 1/2 teaspoon crushed red pepper flakes
  • 12oz whole wheat pasta (penne, ziti, or other short tube shaped pasta works great)

Instructions

  1. In a large skillet or dutch oven, heat the olive oil over medium heat.
  2. Add the onion and cook for 4-5 minutes until it begins to soften.
  3. Add the garlic and continue to cook for one minute.
  4. Add the green beans, pasta sauce, and crushed red peppers flakes. Stir until combined. Cover and cook over medium heat for 15-20 minutes.
  5. While the beans are cooking, bring a large pot of salted water to a boil.
  6. Cook the pasta according to package directions until just al dente.
  7. Reserve one cup of pasta water, then drain the pasta.
  8. Once the beans are tender, add the cooked pasta and 1/4 cup of the pasta water to the bean and sauce mixture. Stir until completely combined. Add an additional splash of pasta water if the pasta is too dry.

  9. Season with additional crushed red pepper flakes and Parmesan cheese, if desired.