Linguine with Greens and White Beans


Recipe by Denise Santoro Lincoln



  • 1 bunch of chard broccoli rabe, mustard greens or any other leafy green
  • 1 12 oz can white beans drained and rinsed
  • 2 cloves of garlic
  • 1/4 teaspoon crushed red pepper (if desired)
  • 1 lb. linguine
  • 3 tablespoons olive oil
  • Some pasta water
  • Top with Parmesan cheese


  1. Cook linguine in salted water until al dente.
  2. Meanwhile, in a large pan, heat the olive oil and cook the garlic until lightly browned. If using the crushed red pepper, add it now.
  3. Add the greens and partially cook until warmed through. If using a tougher green, add about a ¼ cup of water and cover to help cook the vegetable.
  4. Add the beans and a little pasta water.
  5. Stir thoroughly and cover for one minute.
  6. Once the beans are heated through and the vegetables are wilted (but not soggy) add the cooked and drained pasta.
  7. Add more water or olive oil if necessary.
  8. Add salt to taste.
  9. Serve with Parmesan cheese.
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