Lemon Garlic Pasta Skillet with Green Beans

'Tis the season for fresh green beans. If you're not crazy about them as a straight side, this one-skillet recipe is a great way to enjoy green beans, along with some delicious pistachios and pasta.


  • 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


  1. Add the 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.
  2. Add in the garlic and cook for 30 seconds, until fragrant.
  3. Add in the green beans, penne, broth, salt and pepper and mix to combine.
  4. Bring the liquid just 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 later as the pasta rests).
  5. 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.
  6. 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 the fresh basil and nuts, then serve!

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