Lemon Garlic Pasta Skillet with Green Beans

It’s about that time in the summer that my laziness surrounding cooking reaches epic levels. Yes, I realize that as someone who runs a recipe website, mayyyybe I shouldn’t be admitting this. But. Truth.

Case in point. This weekend I bought a giant watermelon at the grocery store and was so excited to get home and eat it as soon as possible. Because, watermelon. And yet, once home, I stood there in the kitchen for a solid five to ten minutes trying to figure out how to convince the husband to slice it up for me. Because, eh, so much work!

Healthy and easy, one-pot lemon garlic pasta skillet! Filled with green beans and whole wheat pasta! Fast, fresh & light!

What is it about August???

So when it comes to weeknight dinners? You better believe that quick, easy meals are most definitely the name of the game. And dishes like this lemon garlic pasta skillet are in heavy rotation at our house. {You don’t even want to know how many times I’ve made this lately. It’s slightly pathetic.}

There’s not a ton of prep work. It’s ready in 35 minutes or less. There’s only one pot involved (!!). You get delicious leftovers out of the deal. Can we say done and done? I think so!

And as for the flavor? The pasta has the perfect amount of lemon and garlic, and is ever so slightly creamy from a smidge of almond milk. It’s filled with plenty of fresh green beans, and is topped off with some chopped fresh basil and nuts for a bit of crunch. It’s light, it’s fast, it’s fresh!

Healthy and easy, one-pot lemon garlic pasta skillet! Filled with green beans and whole wheat pasta! Fast, fresh & light!

So, let’s move on and talk a few tips & tricks for this recipe!

  1. You can absolutely use another smaller pasta shape here. Just make sure that it has a similar cook time (according to the package directions).
  2. The greens beans that they sell at my local grocery store come pre-trimmed. If yours aren’t, you’ll need to factor in a bit more time for the prep work.
  3. As for that lemon garlic goodness! As written, it’s not all wham bam up in your face. The flavors are definitely there, but not in an overpowering sort of way.
  4. I’ve made this with both the sliced almonds and the chopped pistachios. Both are delicious and add the perfect finishing touch. But the pistachios??? If you have them, use them!! They are definitely my favorite!

What can I say, major pistachio love!

Healthy and easy, one-pot lemon garlic pasta skillet! Filled with green beans and whole wheat pasta! Fast, fresh & light!

Yield: 4 to 5 servings

Lemon Garlic Pasta Skillet with Green Beans

Prep Time:10 minutes

Cook Time:25 minutes

Total Time:35 minutes

Healthy and easy, one-pot lemon garlic pasta skillet! Filled with green beans and whole wheat pasta! Fast, fresh & light!

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

Directions:

  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. 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 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).
  2. 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 the fresh basil and nuts, then serve!

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