by Kristy Cartmell, Designer / Social Media Specialist
INGREDIENTS
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 4 large cloves garlic, minced
- 12 ounces fresh green beans, trimmed and halved
- 8 ounces uncooked whole wheat penne pasta
- 3 ½ cups low sodium vegetable broth
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup unsweetened plain almond milk (or milk of choice)
- zest of 1 large lemon
- 3 cups packed baby arugula
- chopped fresh basil, for serving
- sliced almonds or roughly chopped pistachios, for serving
INSTRUCTIONS
- Add olive oil to a large (deeper style) nonstick skillet set over medium heat. When hot, add in the onion and cook for about 2 minutes until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant. Add in the green beans, penne, broth, salt and pepper and mix to combine. Bring the liquid to a boil, then cover, reduce the heat and simmer fairly vigorously for about 12 to 14 minutes, stirring occasionally, until the pasta is al dente and a lot of the liquid has absorbed (there will still be a good bit of liquid in the skillet - that’s okay! It will absorb as the pasta rests).
- Add in the almond milk, lemon zest and arugula. Continue to cook uncovered for about 2 minutes, stirring occasionally, until the arugula is wilted and a touch more of the liquid has absorbed (there will likely still be some!). Remove from the heat. Let the pasta stand for 5 to 10 minutes (it will absorb liquid as it sits). Taste and season with additional salt/pepper as needed. Garnish with fresh basil and nuts, then serve!
Recipe sourced from Cook, Nourish, Bliss https://cooknourishbliss.com/2016/08/08/lemon-garlic-pasta-skillet-green-beans/
