garlicky spaghetti with beans and greens
By dbisnet
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Ingredients
- Yield: 6 servings (serving size: about 1 1/3 cups)
- 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
Details
Servings 6
Adapted from find.myrecipes.com
Preparation
Step 1
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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