Pasta with White Beans, Greens, and Lemon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This easy dish is comforting for weeknights or a casual dinner with friends. Ingredients:
1 pound uncooked orecchiette ( little ears pasta) |
2 tablespoons extravirgin olive oil |
cooking spray |
3 garlic cloves, minced |
3/4 cup chopped sun-dried tomatoes, packed without oil |
1/4 teaspoon crushed red pepper |
1 (15-ounce) can cannellini beans, rinsed and drained |
3 cups trimmed arugula or baby spinach |
1 cup fresh basil leaves, coarsely chopped (about 1 package) |
1 tablespoon grated lemon rind |
3 tablespoons fresh lemon juice |
1 teaspoon kosher salt |
5 tablespoons pine nuts, toasted |
1/4 cup (1 ounce) grated parmesan cheese |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain. Place pasta in a large bowl; drizzle with oil, tossing to coat.
2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add garlic to pan; sauté 1 minute or until garlic begins to brown. Add pasta mixture, tomatoes, pepper, and beans; cook 2 minutes, stirring constantly. Stir in arugula, basil, rind, juice, and salt; cook 1 minute or until arugula wilts. Spoon 1 1/2 cups pasta mixture into each of 6 shallow bowls; top each serving with 2 1/2 teaspoons pine nuts and 2 teaspoons cheese. Serve immediately.
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