Spaghetti with Green Beans tossed with garlicky olive oil, a simple but flavorful pasta dish made with only 5 ingredients and dinner will be ready in less than 30 minutes!
Some of my favorite pasta dishes, most in fact, do not contain a drop of tomato sauce. And they are also staples in most Italian households. This includes favorites such as pasta with broccoli; pasta with rapini; pasta with peas and potatoes; pasta with cauliflower; pasta with zucchini and mushrooms ; cucuzza with pasta, and I can go on and on!
What each of these dishes have in common is that they are made with only a few simple ingredients and in about 30 minutes, or less, you have a healthy pasta dish on the table. This, to me, is the basis of Italian cooking. 
So I decided to revisit this old classic that I recently realized my mom hasn’t made in so long: spaghetti with green beans. Not a combination you usually see but works really well together.
This is basically a recipe for spaghetti aglio e olio with green beans tossed in. Don’t forget to serve it with lots of freshly grated cheese. 
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make Spaghetti with Green Beans
Here is all you need to make this recipe:
Green beans: about 500 grams (just over 1 pound) ends trimmed and rinsed
Spaghetti: my mom has always made this recipe with spaghetti, however feel free to use any pasta of your choice such as linguine or a medium length pasta such as penne, fusilli, or gemelli.
Garlic: 3 large cloves, finely minced
Extra virgin olive oil: the best quality possible
Red pepper flakes: if you like a little hint of spiciness
Grated Parmesan or Pecorino Romano cheese: a must for serving!
Bring a large pot of salted water to a boil and add your spaghetti. Cook until al dente, according to the manufacturers suggested cooking time. In the last 5 minutes of cooking add the green beans. They should be done at the same time as the spaghetti and be fork tender.
Meanwhile, in a large enough skillet to hold the pasta, heat olive oil on medium high heat. Add minced garlic and red pepper flakes. Cook for 1 minute. Do not burn the garlic!
When the pasta and green beans are ready, drain and add to the skillet.
Toss with the garlicky oil to coat. Stir in extra olive oil, as needed, if the pasta is dry. Add black pepper, if desired.
Serve immediately with plenty of grated cheese at the table!
Tips and suggestions:
- My mom has always prepared this dish with whole green beans but you may chop them into smaller pieces, if you prefer.
- Make this recipe with pasta of your choice including linguine; penne; fusilli; or gemelli.
- If you don’t have a skillet large enough to toss the pasta with the oil, simply drain the spaghetti with green beans and return to the pot. Pour the garlicky oil into the pot and toss to coat.
- Keep leftovers refrigerated for up to 3 days.
If you try out this easy recipe, please let me know how much you enjoyed it by rating it in the recipe card below. Feel free to Pin it for later. Buon appetito!
Ingredients
- 500 grams green beans (just over 1 lb) ends trimmed and rinsed
- 450 grams spaghetti
- 1/3 cup extra virgin olive oil plus extra for drizzling
- 3 large garlic cloves finely minced
- pinch red pepper flakes optional
- salt and pepper to taste
- grated Parmesan or Pecorino Romano cheese (for serving) as much as you like!
Instructions
- Bring a large pot of salted water to a boil and add your spaghetti. Cook until al dente, according to the manufacturers suggested cooking time.
- In the last 5 minutes of cooking add the green beans. They should be done at the same time as the spaghetti and be fork tender.
- Meanwhile, in a large enough skillet to hold the pasta, heat olive oil on medium high heat. Add minced garlic and red pepper flakes. Cook for 1 minute. Do not burn the garlic!
- When the pasta and green beans are ready, drain and add to the skillet. Toss with the garlicky oil to coat. Stir in extra olive oil, as needed, if the pasta is dry. Add black pepper, if desired.
- Serve immediately with plenty of grated cheese at the table!
Notes
- My mom has always prepared this dish with whole green beans but you may chop them into smaller pieces, if you prefer.
- Make this recipe with pasta of your choice including linguine; penne; fusilli; or gemelli.
- If you don't have a skillet large enough to toss the pasta with the oil, simply drain the spaghetti with green beans and return to the pot. Pour the garlicky oil into the pot and toss to coat.
- Keep leftovers refrigerated for up to 3 days.
- Please note that the nutritional information provided is approximate and may vary according to exact portion size and ingredients used.
Super easy and delicious!
Thank you Lori so glad you enjoyed this easy pasta dish!
Perfect side to a nice grilled steak!
Why not? So glad you enjoyed this easy pasta dish!
I loved this recipe. I made it with spaghetti, and fresh green beans from my garden.
I added an ounce of butter to the olive oil
Instead of the red pepper flakes, I used a pinch of a honey Aleppo pepper blend. Top with fresh ground pepper to taste.
It is one of my favorite vegetarian pasta dishes!
Hello Guido, thank you for sharing your variation with us. Sounds delicious and I agree this is one of the best vegetarian pasta dishes, thank you!
Excellent. I added a little bit of Chicago steak seasoning and used butter instead of olive oil.
Perfect Barrel, I like it when my readers personalize recipes to suit their taste!
Looks fresh and delicious! I would love to try this recipe out some day! Thanks for sharing.
Hi Julie, it is definetely a quick and easy way to use up garden fresh green beans. Hope you enjoy it!
Fantastic…..my beans were already trimmed and we needed something quick and homey. Used organic spaghetti and sliced garlic, more than a pinch of red pepper which I loved but hubster- not so much! Topped with a good pecorino romano….soooo good after a massive day of spring cleaning! Thanks for keeping it healthy and delish!
So glad you enjoyed this simple yet tasty dish! Simple is best, isn’t it?
I’m giving this 5 stars even though I’ve not yet tried it because one of all-time favorites is EVOO, garlic and red pepper flakes on any pasta dish. I could eat it every single night with any vegetable I have hanging around, even asparagus which I believe to b e the queen of all veggies and really prefer to enjoy them on their own with butter, salt, either quickly blanched or oven roasted. I will definitely give this one a try Nadia, am thinking I might consider those very thin French green beans whose name I cannot pronounce. Keep up the great work dear heart – you are always so welcome in my emails!
Hello Anna, I do agree that any basic pasta dish made with olive oil, garlic and red pepper flakes is a winner! And there are so many possible delicious combinations including asparagus for sure. And adding a vegetable transforms a basic aglio e olio into a simple healthy meal. Hope you enjoy this recipe. And thanks again for your kind words and encouragement. I look forward to your comments!
Looking forward to using recipe for tonight’s dinner.
Hello Joyce, I hope you enjoyed this simple recipe!