Garlicky Spaghetti with Greens and Beans

(originally made 4/2010)

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 Spaghetti with Beans and Greens

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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 -- halved (forgot to halve them)
  1                can  cannellini beans or other white beans -- (16-ounce) rinsed and drained
  5             ounces  arugula leaves (used baby spinach)
  2        tablespoons  fresh lemon juice
     1/2           cup  grated Parmesan cheese -- (2 ounces)
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.

Yield:  6 servings (serving size: about 1 1/3 cups)
CALORIES 290 ; FAT 10.5g (sat 2.7g,mono 5.8g,poly 1.3g); CHOLESTEROL 8mg; CALCIUM 173mg; CARBOHYDRATE 38.1g; SODIUM 469mg; PROTEIN 11.3g; FIBER 3.7g; IRON 2.4mg

Cooking Light Fresh Food Fast


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