Garlicky Spaghetti with beans and greens
Lisa Wells
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
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
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.
- 3
Nutritional Information
- 4
Calories:
- 5
290
- 6
Fat:
- 7
10.5g (sat 2.7g,mono 5.8g,poly 1.3g)
- 8
Protein:
- 9
11.3g
- 10
Carbohydrate:
- 11
38.1g
- 12
Fiber:
- 13
3.7g
- 14
Cholesterol:
- 15
8mg
- 16
Iron:
- 17
2.4mg
- 18
Sodium:
- 19
469mg
- 20
Calcium:
- 21
173mg
Source: deweywells
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews