Go Back
Cabbage butter bean rotini with garlic in a shallow bowl with a lemon wedge
Family Recipe HQ

Cabbage Butter Bean Rotini With Garlic Without Tomato Sauce

A light pasta dinner with tender green cabbage, butter beans, garlic, thyme and lemon. Reserved pasta water coats the rotini without tomato sauce.
Print Recipe Pin Recipe
Prep Time 11 minutes
Cook Time 20 minutes
Total Time 31 minutes
Servings: 3 servings (2 larger or 3 lighter)
Ingredients Equipment Method Notes

Ingredients
  

Measured ingredients
  • 6 ounces rotini
  • 3 cups thinly shredded green cabbage Measure loosely, not packed
  • 1 15-ounce can butter beans Drained and rinsed
  • 2 tablespoons olive oil
  • 1 small clove garlic Minced
  • 1/4 teaspoon dried thyme
  • 1/3 cup reserved pasta cooking water Add gradually; reserve 1/2 cup before draining so extra is available
  • 1 tablespoon lemon juice Add off the heat
  • fine salt and black pepper To taste after adding lemon

Equipment

  • 1 pasta pot
  • 1 Colander
  • 1 wide skillet with lid
  • 1 Broad spoon or spatula For gentle folding
  • 1 Heatproof measuring cup For reserved pasta water

Method
 

Cook the cabbage, beans and rotini
  1. Bring a pot of water to a boil and salt to preference. Check the rotini package for its approximate cooking time. Set the colander and a heatproof measuring cup beside the stove.
  2. Warm the olive oil in the wide skillet over medium heat. Add the thin cabbage shreds and spread them broadly. Cook for 7 to 9 minutes, stirring between short rests against the pan, until softened with a few golden edges.
  3. Add the rotini to the boiling water while the cabbage cooks. Stir so the spirals separate, then cook according to the package until tender with a little bite. Start checking near the suggested time.
  4. If thicker strands still resist, add a small splash of water and cover briefly. Keep the butter beans out during this correction. Uncover and let excess liquid clear before adding the aromatics.
  5. Stir in the thyme and garlic for about 30 seconds. Gently fold in the drained butter beans and warm them through over moderate heat. Use broad lifts so the beans remain mostly intact.
  6. Reserve 1/2 cup pasta cooking water, then drain the rotini. Add the pasta to the skillet with part of the listed 1/3 cup water. Fold gently, adding more of that allowance as needed for a light coating. Use a little extra reserve only if the mixture remains dry.
  7. Once everything is hot, remove the skillet from the heat and fold in the lemon juice. Taste before adding salt and black pepper. Divide the rotini, cabbage and beans evenly among the bowls.

Notes

  • Yield and timing: The batch makes approximately 2–3 servings. Allow 10–12 minutes to prepare and 15–25 minutes to cook, about 25–37 minutes total. The card’s planning estimate is 31 minutes.
  • Cabbage: Measure 3 cups loosely after thinly shredding. Let the strands soften and gain a few golden edges before adding garlic and beans. If thick strands stay firm, add a small splash of water and cover briefly, then uncover to clear excess liquid.
  • Pasta water: Reserve ½ cup before draining. Add the listed ⅓ cup gradually for a light coating, using a little extra reserve only if the mixture remains dry.
  • Gentle finish: Butter beans are already cooked and can break with rough stirring. Fold them through with broad lifts, warm the whole mixture, then add the measured lemon off heat. Taste before adding salt.
  • Leftovers: Refrigerate shallow portions within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below. Use within 3–4 days and reheat to 165°F (74°C). FoodSafety.gov storage guidance.