Garlicky Spaghetti with Beans and Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Canned beans are a great pantry staple with lots of protein and fiber. To help reduce sodium in regular canned beans, we rinse and drain them. Ingredients:
8 ounces uncooked spaghetti |
3/4 teaspoon kosher salt, divided |
3 tablespoons extra-virgin olive oil |
2 tablespoons minced fresh garlic |
1/2 teaspoon crushed red pepper |
2 cups grape tomatoes, halved |
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained |
5 ounces arugula leaves |
2 tablespoons fresh lemon juice |
1/2 cup (2 ounces) grated parmesan cheese |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. 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.
2. Return pan to medium heat. Add oil, garlic, and 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.
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