Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.


"I wanna sit behind the scenes and see nothin' but the greens.." -Method Man

The refrigerator light goes on...

This is a fantastic fusion of Italian pasta and beans with Southern collard greens. The flavor is fantastic and the beans, pasta, and parmesan mellow the bitterness of the greens that some people don't like. A great dish to serve for a quick weeknight meal or even a casual dinner party.

I'd recommend that you slice the greens fairly thinly. They'll cook a bit faster and more evenly and the dish will be easier to eat.


Parmesan Pasta with Beans & Greens

Servings: 4 | Serving size: 2 ounces pasta with beans and greens

Cooking time: 30 minutes

This recipe can easily be multiplied and keeps well for about 3 days in the refrigerator. Reheat gently.

Parmesan Pasta with Beans & Greens recipe from Dr. Gourmet


  • 3 quarts water
  • 8 ounces whole wheat or gluten free pasta
  • 2 tsp. olive oil
  • 2 cloves garlic (minced)
  • 1 bunch collard greens (about 3 cups)(thinly sliced crosswise)
  • 1/4 tsp. dried thyme
  • 1 15-ounce can no salt added white beans (drained and rinsed)
  • 1/2 tsp. salt
  • black pepper to taste
  • 1/2 cup white wine
  • 1/2 lemon (juiced)
  • 1 1/2 ounces parmesan cheese (grated)

Place the water in a large pot over high heat.

When the water boils, add the pasta.

Stir and boil for about 12 to 15 minutes until al dente.

While the pasta is cooking, place the olive oil in a large skillet over medium heat.

Add the garlic and cook for about one minute. Stir frequently.

Add the collard greens and cook for about two minutes until just wilted. Toss frequently.

Add the thyme, white beans, salt, pepper, white wine, and lemon juice.

Stir and cook for about 1 minute. Toss frequently.

When the pasta is done, drain and add to the greens with the parmesan cheese.

Toss well and serve.

Nutrition Facts

Serving size: 2 ounces pasta with beans and greens

Servings: 4

Amount Per Serving

Calories 390 Calories from Fat 72
% Daily Value
Total Fat 8g 10%
    Saturated Fat 3g 14%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 10mg 4%
Sodium 430mg 19%
Total Carbohydrates 63g 23%
    Dietary Fiber 14g 48%
    Sugars 2g
Protein 19g
Vitamin A 8% Vitamin C 15%
Calcium 10% Iron 22%
Vitamin K 120mcg Potassium 600mg