I've made this a few times and it is pretty good for a quick, easy pasta dish. I use spinach though as the family doesn't care for arugula. There are never left overs so I keep making it. Cheap meal but flavorful.
The reviews were so good, but like the one other negative one, we threw this all away. What a waste of good food, but it was awful.
This is one of my boyfriend's and my favorite go-to meals, though we usually leave out the arugula.
Rarely do I dump an entire meal down the garbage disposal, but neither my husband nor I could take more than a couple of bites of this dish. Based on previous reviews, I expected so much more, but the textures and combinations of flavors just didn't sit well with us.
My husband and I just loved this recipe. I used whole wheat angel hair for the pasta & a dash of cayenne instead of pepper flakes. The rest was made exactly as written. I also cooked the arugula a bit more than specified. I was a bit afraid of all the garlic, but it all blended very well. I'll definitely make again!
OK, but not more than that. My kids will happily eat spinach, but did not like the arugula in this recipe. Could have used some more beans and a bit more acid bite.
I was a non-believer, but I am glad I gave this recipe a shot. It is a delicious, filling, protein-laden vegetarian option. I gave it four stars because I did not think it is guest-worthy, unless the guests are vegetarians. I followed the recipe almost exactly, except that I only cooked enough spaghetti for one serving and mixed with a bit of the sauce. I will cook the spaghetti as I need more.
This was good, but I wouldn't make it again because CL makes a better version of this that is much easier. Look up Cavatappi with spinach, beans and asiago. For the 20th anniversary of Cooking Light, the editors rated this their best pasta dish in 20 years. For the Cavatappi, I put the oil, garlic, red pepper and beans in a bowl earlier in the day, and the beans soak up/infuse all that flavor without cooking. Then at dinner, you run a knife through spinach while the water boils, but the spinach in the bowl on top of the beans, put the hot pasta on top of the spinach to let it wilt a minute. Dinner is served. That cavatappi dish is nearly identical to this Garlicky Spaghetti dish, but the flavor is much better on the easier cavatappi recipe.
When I saw this recipe, I was skeptical of a salad/pasta mix recipe. But I pressed on. The meal was amazing! I added pan-seared bay scallops (because my husband said a pasta wouldn't fill him up). The scallops just added to the beans and tomatoes. I loved this recipe, and it was simple as heck to make (we had just moved into our new place, and this came together with minimal pots and pans).
Excellent and easy weeknight recipe. I sub'd spinach for the arugula. I am trying to serve vegetarian meals at least twice a week; this recipe is ideal.
Really enjoyed this recipe. The only change I made was to use tomatoes fresh from the garden, diced. I think I liked this even better as leftovers the next day. It's a great, EASY recipe that will be yummy in the fall and winter too. Served it with a slightly sweet sauvignon blanc, and the balance of lemon in the pasta worked sooo well with the wine. YUM!
I used fresh roma tomatoes out of my garden, used garbanzo beans (because that's all I had in the pantry) and wilted the arugula more than the recipe suggests. The flavors were outstanding. I definately will make this dish again! My 2 1/2 year old son even asked for seconds!
Absolutely loved this recipe! I substituted spinach for the arugula, as it is much less expensive. I was a little concerned that the dish would be bland, but the flavors were explosive. This made a great quick weeknight dinner, but would also be suitable for guests because it looks nice and presents well. Will definitely make again!
Great vegetarian recipe! The beans make it hearty while the grape tomatoes keep it sweet...I subbed whole grain medium shells after reading previous posts and am glad I did. The only other change I'd make would maybe be just a little less lemon juice, but overall....super!!
This was my first experiment w/ arugula and I'm glad I tried it. I didn't have beans so I used petite diced ham to give it staying power. And I used orecchiete, and I liked the way it made little bowls for the flavors in this dish.
Yummy, a keeper! I didn't have grape tomatos on hand, so I substituted a diced fresh tomato and chopped canned whole tomatoes. Next time I may cook the beans longer and slightly mash them so they better blend with the pasta. Suitable for company.
This was hands down one of the best new recipes I've made in a long time. WOW! It has a lot of my favorite ingredients - pasta, tomatoes, beans and garlic. I couldn't find arugula, so I ended up getting a mixed bag of greens, and I wasn't sure if I'd enjoy them warm. It ended up being fantastic - the tomatoes get just soft enough to melt in your mouth while still having some texture to them, and it has the perfect amount of garlic. I substituted bucatini for the spaghetti. The beans add a great textural contrast to the tomatoes, and the lemon juice is really key in bringing it all together. This dish is just wonderful, and I highly recommend it.
Excellent recipe! Very tasty and filling. Best part is that it's low calorie and low fat. I will definitely be sharing with my friends.
Sorry, did not like this one. Has potential - but I would not make again.