Trying to expand my food choices a little, and have had a can of cannelini beans kicking around the cupboard for a while. Normally I'd use them for Pasta fagioli, but I wasn't in the mood for soup. This recipe is another one from the Cooking Light Fresh Food Fast cookbook, and overall I was pleased with the final dish. The final texture was a little gummy, but totally my fault for not rinsing the beans well enough.
I substituted baby spinach for the arugula and added a twist of fresh cracked black pepper. Bowties for the pasta since Jake prefers them over spaghetti. Served it with a side of Asiago Topped Garlic bread. Overall, a simple dish that's filling but not heavy, and will be even better with summer garden fresh tomatoes.
Garlicky Pasta with Beans and Greens
- 8 ounces uncooked spaghetti (used bowties)
- 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
- 16 oz can cannellini beans or other white beans, rinsed and drained
- 5 ounces baby spinach
- 2 tablespoons fresh lemon juice
- 1/2 cup grated Parmesan cheese
- 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.
- 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.
pasta, garlic, beans
Main dishes, pasta, meatless
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