Green bean, tomato, spinach and feta pasta

Green bean, tomato, spinach and feta pasta

This recipe for pasta with green beans, tomato, spinach and feta is fresh, light and easy. Ready in under 30 minutes, it’s a perfect midweek supper.

Green bean, tomato, spinach and feta pasta

For something more challenging, why not try this roasted vegetable and goat’s cheese lasagne. 

  • Serves icon Serves 4
  • Time icon Hands on time 25 mins

This recipe for pasta with green beans, tomato, spinach and feta is fresh, light and easy. Ready in under 30 minutes, it’s a perfect midweek supper.

For something more challenging, why not try this roasted vegetable and goat’s cheese lasagne. 

Nutrition: per serving

Calories
788kcals
Fat
33g (9.2g saturated)
Protein
28g
Carbohydrates
102g (9.3g sugars)
Salt
2.1g

Ingredients

  • 25g pine nuts
  • 100g fine green beans, trimmed
  • 250g dried pasta, such as conchiglie (shell)
  • 100g baby spinach leaves
  • 150g cherry tomatoes, halved
  • 3 tbsp ready-made balsamic vinegar and olive oil dressing
  • 100g feta
  • Small handful fresh basil leaves
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. In a large saucepan, dry-fry the pine nuts for 1-2 minutes, until golden. Remove and set aside. Using the same pan, fill with cold water and bring to the boil. Add the beans and blanch for 2 minutes. Remove with a slotted spoon, and refresh under cold running water – this will help them keep their bright green colour. Set aside.
  2. Add the pasta and a pinch of salt to the boiling water and cook according to packet instructions. Drain and briefly run under cold running water to cool slightly, then return to the pan.
  3. Put the spinach leaves in a colander and pour over a kettle of boiling water to wilt them. Refresh under cold running water, then squeeze out as much excess water as you can. Toss the spinach through the pasta, then add the beans, tomatoes and dressing. Season. Divide between 2 bowls. Sprinkle with toasted nuts and crumble over the feta. Scatter with basil leaves to serve.

Nutrition

Calories
788kcals
Fat
33g (9.2g saturated)
Protein
28g
Carbohydrates
102g (9.3g sugars)
Salt
2.1g

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

July seasonal recipes

Green beans and tomatoes with caper dressing

Henry Dimbleby reminisces of holidays spent in southern Spain and...

Save recipe icon Save recipe icon Save recipe

Summer pasta recipes

Fried courgette, cheese and spinach pasta

Bountiful supplies of courgette mark the start of summer, so...

Save recipe icon Save recipe icon Save recipe

Mozzarella recipes

Tomato, aubergine, courgette and mozzarella tagliatelle

Eat in Italian style with this easy vegetarian pasta recipe...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.