Garlicky Spaghetti With Beans & Greens |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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I found this in a Cooking Light magazine. It's quick & easy! My kids (8 & 10) even liked it, but using 1 tsp of red pepper made it almost too spicey for them. It's an interesting combination of textures & flavors - the beans make it 'feel' earthy! Ingredients:
16 ounces spaghetti |
1 1/2 teaspoons kosher salt, divided |
6 tablespoons extra virgin olive oil |
4 tablespoons garlic cloves |
1/2-1 teaspoon crushed red pepper flakes |
3 cups grape tomatoes, halved |
2 (16 ounce) cans cannellini beans, drained & rinsed (or another white bean) |
5 ounces arugula leaves |
4 tablespoons fresh lemon juice |
1 cup parmesan cheese, grated |
Directions:
1. Cook pasta. Before draining, reserve one cup of the pasta water. After draining, sprinkle 1/2 tsp kosher salt & toss gently. Cover & keep warm.
2. Return pot to medium heat. Add oil, garlic, & pepper; cook 2 minutes or until garlic is lightly browned.
3. Stir in remaining 1 tsp salt, tomatoes, & beans; cook 2 minutes.
4. Add pasta; cook 4 minutes, stirring frequently.
5. Add pasta water & arugula; tossing gently to combine.
6. Remove from heat. Stir in lemon juice & cheese.
7. Serve immediately.
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