Pasta with Beans, Crispy Lunch Meat, Greens and Garlic

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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One 1-pound box pasta (I'm using gemelli)

1/4 cup oil (I'm using olive oil)

8 ounces lunch meat, sliced thin (I'm using salami)

2 cloves garlic, sliced

One 15-ounce can beans, rinsed (I'm using chickpeas)

2 cups fresh greens (I'm using spinach)

2 tablespoons grated hard cheese (I'm using Parmesan)

1 teaspoon chile flakes, optional


  1. Bring a pot of water to a boil and salt liberally. Drop the pasta in the water and give it a stir. Cook according to the package instructions for al dente. Reserve 3/4 cup of the pasta cooking water and then drain the pasta.
  2. Meanwhile, heat a large saute pan over medium heat and add the oil. Once the oil is hot, add the lunch meat and cook until crisp. Add the garlic and cook, stirring, an additional minute. Add the beans and greens and cook, stirring, 1 minute more.
  3. Add the pasta and reserved pasta water to the pan and simmer for 1 minute. Remove from the heat, toss in the cheese and chile flakes if using and serve.

Cook’s Note

For more ingredient substitution ideas, see the article below.