Garlicky Spaghetti with Beans and Greens

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.