Pasta with White Beans, Greens, and Lemon

Pasta with White Beans, Greens, and Lemon Recipe
Randy Mayor
This easy dish is comforting for weeknights or a casual dinner with friends.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 438
Caloriesfromfat 25 %
Fat 12.2 g
Satfat 2 g
Monofat 4.7 g
Polyfat 3.2 g
Protein 16.2 g
Carbohydrate 68.2 g
Fiber 5.5 g
Cholesterol 3 mg
Iron 4.4 mg
Sodium 623 mg
Calcium 132 mg

Ingredients

1 pound uncooked orecchiette ("little ears" pasta)
2 tablespoons extravirgin olive oil
Cooking spray
3 garlic cloves, minced
3/4 cup chopped sun-dried tomatoes, packed without oil
1/4 teaspoon crushed red pepper
1 (15-ounce) can cannellini beans, rinsed and drained
3 cups trimmed arugula or baby spinach
1 cup fresh basil leaves, coarsely chopped (about 1 [1-ounce] package)
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
5 tablespoons pine nuts, toasted
1/4 cup (1 ounce) grated Parmesan cheese

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain. Place pasta in a large bowl; drizzle with oil, tossing to coat.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add garlic to pan; sauté 1 minute or until garlic begins to brown. Add pasta mixture, tomatoes, pepper, and beans; cook 2 minutes, stirring constantly. Stir in arugula, basil, rind, juice, and salt; cook 1 minute or until arugula wilts. Spoon 1 1/2 cups pasta mixture into each of 6 shallow bowls; top each serving with 2 1/2 teaspoons pine nuts and 2 teaspoons cheese. Serve immediately.

Note:

Steven Petusevsky,

September 2007
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