Pasta with White Beans, Greens, and Lemon

Pasta with White Beans, Greens, and Lemon
Photo by Randy Mayor


  • ¼ teaspoon crushed red pepper
  • ¼ cup (1 ounce) grated Parmesan cheese
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • ¾ cup chopped sun-dried tomatoes, packed without oil
  • 3 cups trimmed arugula or baby spinach
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • + 7 more ingredients
    • 3 garlic cloves, minced
    • 5 tablespoons pine nuts, toasted
    • 1 cup fresh basil leaves, coarsely chopped (about 1 1-ounce package)
    • Cooking spray
    • 2 tablespoons extravirgin olive oil
    • 1 pound uncooked orecchiette ("little ears" pasta)
    • 1 tablespoon grated lemon rind

Cook pasta according to package directions, omitting salt and fat. Drain. Place pasta in a large bowl; drizzle with oil, tossing to coat. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add garlic to pan; sauté 1 minute or until garlic begins to brown. Add pasta mixtur...

View full recipe at My Recipes


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