Wednesday, May 26, 2010
Spaghetti with Beans & Greens
As I've mentioned before, we eat a lot of beans around here, mostly because they are easy to prepare and inexpensive. The fact that they are tasty and nutritious is just a bonus because I'm pretty sure I would still sneak them into meals for the cheap and easy reasons.
Here is a delicious, light spaghetti recipe that is as easy on the wallet as it is your waistline. I always rinse and drain canned beans to remove any excess sodium but you can usually find sodium-free canned beans as well.
Spaghetti with Beans and Greens
8 ounces uncooked spaghetti (I use whole wheat)
3/4 kosher salt, divided
3 Tbsp. extra-virgin olive oil
2 Tbsp. minced fresh garlic
1/2 teaspoon crushed red pepper (or more to taste)
2 cups cherry or grape tomatoes, halved
1 (16-ounce) cannellini beans or other white beans, rinsed and drained
5 ounces arugula leaves
2 Tbsp. fresh lemon juice
1/4 or 1/2 cup grated Parmesan cheese, to taste
Cook pasta according to directions and drain, reserving 1/2 cup pasta water. Add 1/4 teaspoon salt, tossing gently, set aside and keep warm
Return pan to medium heat and add oil, garlic and pepper; cook 2 minutes until garlic is slightly browned, stirring occasionally.
Stir in remaining 1/2 teaspoon salt, tomatoes and beans and cook 2 minutes. Add pasta and cook 4 minutes, stirring frequently.
Add reserved pasta water and arugula, tossing gently to combine.
Remove from heat and stir in lemon juice and cheese. Serve immediately.
Make yummy noises. Enjoy.
(Just 290 calories and 4 grams of heart-healthy fiber in a 1.5 cup serving)