One-Pan Pasta With Greens & Beans

1. 1

   Firstly, peel and thinly slice the onion and garlic; drain and rinse the beans, remove the ends of the stalks of the rapini and roughly chop.

2. 2

   Lay the pasta in a large, straight-sided skillet and break in half (so it lies flat).

3. 3

   Layer on onion, garlic, red pepper flakes, 1 coarse tbsp of salt, freshly grated black pepper, the white beans and rapini.

4. 4

   (It will look as if the rapini won't fit but don't worry, it will cook down.)

5. 5

   Add the olive oil, chicken broth and water, cover and bring to the boil.

6. 6

   Once boiling, uncover and cook at a steady simmer, stirring and turning frequently with tongs to stop the ingredients sticking to the pan and to combine.

7. 7

   Check at 9 minutes for doneness; it may need an extra minute or two.

8. 8

   Ladle into bowls, squeeze over fresh lemon juice and grated Parmesan to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.