No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (279g) Recipe makes 8 servings
Calories 536
Calories from Fat 137		(25%)
Amount Per Serving		%DV
	Total Fat 15.3g	23%
	Saturated Fat 3.9g	19%
	Monounsaturated Fat 8.6g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 11mg		3%
Sodium 538mg		22%
Potassium 960mg		27%
Total Carbohydrate 76.8g		25%
	Dietary Fiber 10.0g	40%
	Sugars 2.1g
Protein 24.5g		49%
detailed view... how is this calculated?

Garlicky Spaghetti With Beans & Greens

Recipe #384493 | 25 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: WhatsCookinGoodLookin?!
Aug 7, 2009

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!

SERVES 8 -10 (change servings and units)

Ingredients

16 ounces spaghetti
1 1/2 teaspoons kosher salt, divided
6 tablespoons extra-virgin olive oil
4 tablespoons garlic cloves
1/2-1 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.