Randy Mayor
6 servings

This easy dish is comforting for weeknights or a casual dinner with friends.

How to Make It

Step 1

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

Step 2

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.

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Ratings & Reviews

mandofan's Review

April 28, 2014
Not bad...fairly quick and cheap. A filling 4 servings. I like the pairing of salty and sweet/sour. You can definitely add more basil, and it works better with arugula than spinach.

Sammym2u's Review

September 13, 2012
This dish is fabulous! I halved the recipe and it still made plenty. Delicious!!

EllenDeller's Review

March 04, 2012
I am giving 3 stars because this dish became fabulous only by tweaking it. I used only 12 oz. pasta (cavatappi--couldn't find orcchiette). I boosted flavor by soaking the dried tomato shreds in a little hot water, then adding that to the final mixture along with about 1/4 cup of white wine and 6 anchovy fillets cut up. I would add another cup of arugula. Serving size is adequate, but if you really want to feed six people including ones with bigger appetites, you'd need a salad and a good crusty bread. For an entirely one-dish meal, it probably serves more like four. The proportions of pasta to other ingredients are fine when you use 12 ounces, but I can't imagine using a whole pound of pasta.

Marsaudon's Review

January 29, 2012
My family loved this! Even better when you add a little crumbled bacon to it.

carolfitz's Review

September 12, 2011
Too dry; should have read the reviews first. We corrected using some chicken broth.

HopeinNJ's Review

June 04, 2011

cookfromIL's Review

May 13, 2011
It's OK. Suggest you save a cup of pasta cooking water. Then add the pasta to the sauce pan along with the arugula, basil, etc., not earlier. Add 1/2 c. pasta water at that time. Toss for a couple of minutes. Add a little more pasta water if dry, and add the olive oil then, not earlier (move the pasta directly from the cooking pot to the sauce), along with some grated cheese. You can add more at the table along with the pine nuts. Try briefly soaking the tomatoes in hot water before chopping to make them more tender.

violet101's Review

July 27, 2010

OmMama's Review

January 11, 2010
I did take the advice of those who tread before me... I used about 1/4 cup of vegetable broth at the end and oil packed sun dried tomatoes (though I didn't use the olive oil as I didn't want to add too much fat calories). I also added more greens and reduced the pasta by half... I am a vegetarian, but I don't want to fill up on pasta!

falljunelaker's Review

September 14, 2009
We followed the recipe exactly & didn't have any trouble with dryness, but didn't chop the sun dried tomatoes finely enough so they weren't very soft. I'm not sure I liked the sun dried tomatoes in this - I run hot & cold on them, though, & only like them in some recipes. Maybe they only bothered me b/c they were too big & chunky. We will try this again using arugula instead of spinach & will add more greens to it. It was a good recipe & worth tinkering with b/c it's so easy, but it didn't blow us away like some CL recipes do.