Wait a minute… green bean pasta?
Yep. It’s totally a thing, and it’s actually pretty dang good.
But why on earth would you want to trade regular pasta noodles for ones made out of… (gasp) vegetables?!
Well, the answer is pretty simple.
Some of us can’t tolerate wheat-based noodles (it’s me. I’m some of us), and some of us also like experimenting with different foods.
The truth of it is, there are tons of different pasta variations out there:
“Regular” pasta noodles, zoodles (zucchini noodles), spaghetti squash, cauliflower noodles, beet noodles, and yes, green bean noodles, just to name a few. I’ve even seen black bean noodles but have yet to try them, and chickpea noodles (brand: Banza) are one of my favorite types of gluten-free noodles that I cook quite frequently.
Veggie noodles are also a great way to add more fiber into your day, as well as nutrients. And if you’re tracking macros but wanting to add more bulk to your meals, using a 50/50 approach (half “regular” noodles, half veggie noodles), is a great compromise.
Green Bean Pasta Recipe
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You can find green bean pasta noodles at most major grocers and health food markets. You can also switch it up by trying different proteins and sauces on top.
Here’s one of my favorite ways to prep this meal:
Makes 2 servings:
- 1 package green bean pasta noodles
- 8 ounces shrimp or grilled chicken (you can also use chicken thighs)
- 2 pieces cooked bacon, crumbled
- Garlic salt and pepper to taste
- 2 tbsp olive oil
- Optional: other veggies to top (roasted tomatoes would be great!)
- Cook the green bean pasta according to the directions on the package
- In a separate pan, cook your protein until done
- Cook your bacon and set aside
- Once the noodles are cooked, drain the water and add to your pan with the protein
- Add 2 tbsp olive oil, salt and pepper and any other preferred seasoning, and the bacon crumbles
- Stir well and let simmer on low heat for up to 5 minutes