← All recipes

🍝 Kohlrabi and Green Bean Pasta with Lemon Garlic Flavor

580 kcal · 30 min · 4 servings

Ingredients

• 125 g green beans
• 200 g kohlrabi
• 1 clove garlic
• 3 tbsp olive oil (cold pressed)
• 2 tbsp lemon juice
• salt
• pepper (from the mill)
• 400 g spelt spaghetti
• 30 g parmesan (freshly grated)

Instructions

1. 1. Thoroughly wash the green beans.
2. 2. Trim the ends off the beans.
3. 3. Cut the beans into small diagonal pieces.
4. 4. Peel the kohlrabi completely.
5. 5. Cut the kohlrabi into small cubes.
6. 6. Peel the garlic cloves.
7. 7. Finely chop the garlic.
8. 8. Bring a large pot of water to a boil.
9. 9. Salt the boiling water generously.
10. 10. Add the prepared beans to the salted water.
11. 11. Cook the beans for about 7 minutes.
12. 12. Drain the beans.
13. 13. Immediately shock the beans with cold water.
14. 14. Let the beans drain well.
15. 15. Heat olive oil in a large pan.
16. 16. Add the kohlrabi cubes to the hot pan.
17. 17. Sauté the kohlrabi.
18. 18. Add the drained beans to the pan.
19. 19. Sauté the beans briefly.
20. 20. Stir in the chopped garlic.
21. 21. Season the vegetable mixture with salt.
22. 22. Season the vegetable mixture with freshly ground black pepper.
23. 23. Bring a new pot of water to a boil.
24. 24. Salt the water for the pasta.
25. 25. Cook the spaghetti in the salted water until al dente.
26. 26. Drain the spaghetti.
27. 27. Let the spaghetti drain well.
28. 28. Reserve a small amount of the pasta cooking water.
29. 29. Add the hot spaghetti directly to the vegetable pan.
30. 30. Add lemon juice to the pan.
31. 31. Mix everything well together.
32. 32. Add 2 to 3 tablespoons of the reserved pasta water if needed.
33. 33. Stir in the pasta water to bind the sauce.
34. 34. Warm the serving plates.
35. 35. Portion the pasta onto the warm plates.
36. 36. Generously sprinkle grated Parmesan over the pasta.
37. 37. Serve the dish immediately.

Nutrition per serving

• kcal: 580
• Protein: 22 g · Fett/Fat: 18 g · Carbs: 82 g