garlicky spaghetti with beans and greens

garlicky spaghetti with beans and greens

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  • Prep Time


  • Total Time


  • Servings



  • Yield: 6 servings (serving size: about 1⅓ cups)

  • Ingredients

  • 8

    ounces uncooked spaghetti

  • ¾

    teaspoon kosher salt, divided

  • 3

    tablespoons extra-virgin olive oil

  • 2

    tablespoons minced fresh garlic

  • ½

    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

  • ½

    cup (2 ounces) grated Parmesan cheese


Preparation 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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