Penne With Arugula, White Beans and Parmesan |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Recipe source: local newspaper Ingredients:
salt |
water |
1 lb whole wheat penne |
1 tablespoon olive oil |
3 garlic cloves, sliced |
1 (10 ounce) can white cannellini beans, drained and rinsed |
2 cups arugula leaves |
1/2 teaspoon crushed red chili pepper flakes |
1/4 cup parmesan cheese, grated |
Directions:
1. Bring a pot of salted water to a boil and add the pasta and cook according to package directions. Drain. Rinse under cold water. Set aside.
2. In a large skillet over medium high heat heat the oil and then add the garlic; sauting until it starts to brown.
3. Stir in beans.
4. Stir in cooked pasta and then add the argula and chile flakes; continue to cook for a minute or so longer or until heated through.
5. Put mixture in a large bowl and sprinkle with the cheese. Toss to combine.
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