Garlicky Spaghetti with Beans and Greens

Garlicky Spaghetti with Beans and Greens
Photo by Randy Mayor

Ingredients

  • ¾ teaspoon kosher salt, divided
  • 2 tablespoons minced fresh garlic
  • 3 tablespoons extra-virgin olive oil
  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
  • ¾ teaspoon kosher salt, divided
  • ½ cup (2 ounces) grated Parmesan cheese
  • + 13 more ingredients
    • ½ cup (2 ounces) grated Parmesan cheese
    • ½ teaspoon crushed red pepper
    • ½ teaspoon crushed red pepper
    • 8 ounces uncooked spaghetti
    • 8 ounces uncooked spaghetti
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons fresh lemon juice
    • 2 cups grape tomatoes, halved
    • 5 ounces arugula leaves
    • 2 cups grape tomatoes, halved
    • 2 tablespoons minced fresh garlic
    • 5 ounces arugula leaves
    • 2 tablespoons fresh lemon juice

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 ...

View full recipe at My Recipes

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