Ingredients
- 8 oz pasta (rigatoni, penne, or spaghetti)
- 2 cups green beans, trimmed and cut in half
- 2–3 garlic cloves, finely chopped
- ¾ cup heavy cream (or plant-based alternative)
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- Juice of ½ lemon
- Salt and black pepper to taste
-
Optional: red pepper flakes or grilled chicken
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions. During the last 3–4 minutes of cooking, add the green beans directly into the same pot so they cook together. Before draining, reserve about ½ cup of the pasta water, then drain everything and set aside.
In a large skillet, heat the olive oil over medium heat and sauté the garlic until fragrant, being careful not to let it brown. Pour in the heavy cream along with a splash of the reserved pasta water, stirring to combine and create a smooth base. Add the grated Parmesan and stir continuously until the sauce becomes creamy and slightly thickened.
Add the drained pasta and green beans to the skillet, tossing everything together so the sauce evenly coats each piece. If needed, add a bit more pasta water to loosen the sauce. Finish with fresh lemon juice, salt, black pepper, and optional red pepper flakes for a subtle kick.
Pro tip: Add the lemon at the very end to enhance all the flavors and keep the dish vibrant.