Garlicky Spaghetti with Beans and Greens

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 290
  • Fat: 10.5g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 1.3g
  • Protein: 11.3g
  • Carbohydrate: 38.1g
  • Fiber: 3.7g
  • Cholesterol: 8mg
  • Iron: 2.4mg
  • Sodium: 469mg
  • Calcium: 173mg

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. 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. 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.

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