Garlicky Spaghetti with Beans and Greens

Garlicky Spaghetti with Beans and GreensRecipe
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.

Yield:

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

Ingredients

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

Preparation

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.

Note:

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 www.choosemyplate.gov.