When the summer garden is overflowing with fresh green beans, Nonna doesn’t let anything go to waste — and this Spaghetti with Green Beans is her go-to dish.
This recipe celebrates seasonal vegetables, ripe tomatoes, and a few simple pantry staples, transformed into something comforting and full of southern Italian soul.
Tossed in a vibrant tomato sauce, enhanced with garlic and olive oil, and finished with a touch of grated ricotta salata, this pasta is the perfect balance of lightness and flavor. It’s proof that you don’t need cream, meat, or butter to create something rich and satisfying.
SPAGHETTI WITH GREEN BEANS
A simple, wholesome Italian dish packed with garden-fresh flavor
👵 Why Nonna Loves This Recipe
Because it’s seasonal, affordable, and delicious. Nonna always says: “You don’t need much to make something good — just use what the earth gives you and cook it with care.” This pasta is one of her summertime staples — easy to make, easy to love, and perfect for a family lunch under the shade of a fig tree.
🍴 Difficulty:
Easy
⏱ Preparation Time:
15 minutes
🔥 Cooking Time:
25 minutes
🕒 Total Time:
40 minutes
👨👩👧👦 Servings:
4 people
🛒 Ingredients
280 g spaghetti (about 10 oz)
240 g green beans (about 8.5 oz)
300 g tomato purée (about 1¼ cups)
4 tablespoons extra virgin olive oil
1 garlic clove, peeled
Salt, to taste
Ricotta salata, grated (optional, for serving)
👩🍳 Instructions
Prepare the green beans
Wash and trim the ends of the green beans. Boil them in salted water for 10–12 minutes, or until tender. Drain and set aside.Make the tomato sauce
In a wide skillet, heat the olive oil and sauté the garlic clove until golden.
Add the tomato purée, season with salt, and simmer for about 15 minutes.Boil the pasta
Meanwhile, bring a pot of salted water to a boil and cook the spaghetti until al dente.Combine green beans and sauce
Add the green beans to the tomato sauce and stir. Let everything simmer together for 5 more minutes to blend the flavors.Toss the pasta
Drain the pasta and add it to the sauce. Toss well over low heat for a couple of minutes until well coated.Serve
Plate the spaghetti and top with grated ricotta salata, if using. Serve hot with a drizzle of olive oil, if desired.
🧾 Nutritional Facts (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | ~390 kcal |
| Protein | 12 g |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 56 g |
| Sugars | 6 g |
| Fiber | 5 g |
| Sodium | 200 mg |
Note: Nutrition may vary depending on cheese quantity and type of pasta used.
💡 Nonna’s Tips for the Perfect Plate
Use young, tender green beans for best texture.
Don’t skip the ricotta salata — its sharp saltiness contrasts beautifully with the sweet tomato sauce.
Make it spicy by adding a pinch of chili flakes while sautéing the garlic.
SPAGHETTI WITH GREEN BEANS
Notes
Ingredients
- 280 g spaghetti (about 10 oz)
- 240 g green beans (about 8.5 oz)
- 300 g tomato purée (about 1¼ cups)
- 4 tablespoons extra virgin olive oil
- 1 garlic clove, peeled
- Salt, to taste
- Ricotta salata, grated (optional, for serving)
👩🍳 Instructions
- Prepare the green beans
Wash and trim the ends of the green beans. Boil them in salted water for 10–12 minutes, or until tender. Drain and set aside. - Make the tomato sauce
In a wide skillet, heat the olive oil and sauté the garlic clove until golden.
Add the tomato purée, season with salt, and simmer for about 15 minutes. - Boil the pasta
Meanwhile, bring a pot of salted water to a boil and cook the spaghetti until al dente. - Combine green beans and sauce
Add the green beans to the tomato sauce and stir. Let everything simmer together for 5 more minutes to blend the flavors. - Toss the pasta
Drain the pasta and add it to the sauce. Toss well over low heat for a couple of minutes until well coated. - Serve
Plate the spaghetti and top with grated ricotta salata, if using. Serve hot with a drizzle of olive oil, if desired.
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