Garlicky Spaghetti with Beans and Greens

Garlicky Spaghetti with Beans and Greens Recipe
Photo: Randy Mayor; Styling: Cindy Barr
Canned beans are a great pantry staple with lots of protein and fiber. To help reduce sodium in regular canned beans, we rinse and drain them.


6 servings (serving size: about 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 290
Fat 10.5 g
Satfat 2.7 g
Monofat 5.8 g
Polyfat 1.3 g
Protein 11.3 g
Carbohydrate 38.1 g
Fiber 3.7 g
Cholesterol 8 mg
Iron 2.4 mg
Sodium 469 mg
Calcium 173 mg


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


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.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

August 2009
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