Garlicky Spaghetti with Beans & Greens

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I've expressed my love for pasta many times before. It's just such a versatile ingredient; there are many ways to use it, and it's very hard to mess up.

In the winter I love red-based sauces - they're really just so hearty, warm & comforting. During the spring and summer months, I try to find new ways to lighten the pasta. That's where this recipe comes in: Garlicky Spaghetti with Beans & Greens.

 This is the perfect summer dish. Tomatoes, greens and no thick, heavy sauce. It's very easy to make - and it makes a lot of servings! You gain great protein and fiber from the cannellini beans. And of course the crushed red pepper gives this dish some great heat!

Garlicky Spaghetti with Beans & Greens
Source: Cooking Light, August 2009 

Yield: 6 servings

8 oz. uncooked spaghetti
3/4 tsp. kosher salt, divided
3 tbsp. extra-virgin olive oil
2 tbsp. minced fresh garlic
1/2 tsp.  crushed red pepper
2 c.  grape tomatoes, halved
1 (16-oz.) can cannellini beans or other white beans, rinsed and drained
5 oz. arugula leaves
2 tbsp. fresh lemon juice
1/2 c. (2 ounces) grated Parmesan cheese

Cook pasta according to package directions. Drain pasta in a colander over a bowl, reserving 1/2 cup pasta water. Place pasta in a small bowl. Add 1/4 teaspoon salt, tossing gently. Set aside, and keep warm. 

Return pan to medium heat. Add oil, garlic, and red pepper; cook 2 minutes or until garlic is lightly browned, stirring occasionally. Stir in remaining 1/2 teaspoon salt, tomatoes, and beans; cook 2 minutes. Add pasta; cook 4 minutes, stirring frequently. Add reserved pasta water and arugula, tossing gently to combine. Remove from heat. Stir in lemon juice and cheese. Serve immediately. 

1 comment:

  1. Wow- great dish! I made this the other night, but didn't have white beans or white pasta on hand. I used red kidney beans and whole wheat spaghetti instead. Turned out really well and the color of the beans and pasta complimented eachother nicely.


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