Garlicky Spaghetti With Beans & Greens

WhatsCookinGoodLookin?!'s Note:

I found this in a Cooking Light magazine. It's quick & easy! My kids (8 & 10) even liked it, but using 1 tsp of red pepper made it almost too spicey for them. It's an interesting combination of textures & flavors - the beans make it 'feel' earthy!

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 8

• 16 ounces spaghetti
• 1 ½ teaspoons kosher salt , divided
• 6 tablespoons extra virgin olive oil
• 4 tablespoons garlic cloves
• ½-1 teaspoon crushed red pepper flakes
• 3 cups grape tomatoes , halved
• 2 (16 ounce) cans cannellini beans , drained & rinsed (or another white bean)
• 5 ounces arugula leaves
• 4 tablespoons fresh lemon juice
• 1 cup parmesan cheese , grated

Directions:

1. Cook pasta. Before draining, reserve one cup of the pasta water. After draining, sprinkle 1/2 tsp kosher salt & toss gently. Cover & keep warm.
2. Return pot to medium heat. Add oil, garlic, & pepper; cook 2 minutes or until garlic is lightly browned.
3. Stir in remaining 1 tsp salt, tomatoes, & beans; cook 2 minutes.
4. Add pasta; cook 4 minutes, stirring frequently.
5. Add pasta water & arugula; tossing gently to combine.
6. Remove from heat. Stir in lemon juice & cheese.
7. Serve immediately.

Reviews

[morgainegeiser]

Very easy to prepare and a different way to have spaghetti. The flavor was good and I enjoyed the beans. Wasn't sold on the argula, but I think some people would enjoy that item.

[Ubalstecha]

Delicious and very easy. As an added bonus you can pretty much make it in one pot. The 19th month old loved it too.