Pasta with White Beans, Greens, and Lemon

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

Yield: 6 servings

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.

Nutritional Information

Calories:

438 (25% from fat)

Fat:

12.2g (sat 2g,mono 4.7g,poly 3.2g)

Protein:

16.2g

Carbohydrate:

68.2g

Fiber:

5.5g

Cholesterol:

3mg

Iron:

4.4mg

Sodium:

623mg

Calcium:

132mg