I made this last night for dinner and it was delicious! I will definitely make it again. The only thing I did differently was use garbanzo beans (chickpeas) instead of cannelinni beans. I also accidently grabbed romano cheese instead of parmesan at the store.
Garlicky Spaghetti with Beans and Greens
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
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.
Nutritional Information
Calories:290
Fat:10.5g (sat 2.7g,mono 5.8g,poly 1.3g)
Protein:11.3g
Carbohydrate:38.1g
Fiber:3.7g
Cholesterol:8mg
Iron:2.4mg
Sodium:469mg
Calcium:173mg
Cooking Light, AUGUST 2009
1 comment:
That was freaking good! Adding it to our regular rotation.
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