Garlicky Spaghetti with Beans and Greens

Canned beans are a great pantry staple with lots of protein and fiber. To help reduce sodium in regular canned beans, we rinse and drain them.

Yield: 6 servings (serving size: about 1 1/3 cups)

Ingredients

• 8  ounces  uncooked spaghetti
• 3/4  teaspoon  kosher salt, divided
• 3  tablespoons  extra-virgin olive oil
• 2  tablespoons  minced fresh garlic
• 1/2  teaspoon  crushed red pepper
• 2  cups  grape tomatoes, halved
• 1  (16-ounce) can cannellini beans or other white beans, rinsed and drained
• 5  ounces  arugula leaves
• 2  tablespoons  fresh lemon juice
• 1/2  cup  (2 ounces) grated Parmesan cheese

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup pasta water. Place pasta in a small bowl. Add 1/4 teaspoon salt, tossing gently. Set aside, and keep warm.

2. Return pan to medium heat. Add oil, garlic, and pepper; cook 2 minutes or until garlic is lightly browned, stirring occasionally. Stir in remaining 1/2 teaspoon salt, tomatoes, and beans; cook 2 minutes. Add pasta; cook 4 minutes, stirring frequently. Add reserved pasta water and arugula, tossing gently to combine. Remove from heat. Stir in lemon juice and cheese. Serve immediately.

Nutritional Information

Calories:

290

Fat:

10.5g (sat 2.7g,mono 5.8g,poly 1.3g)

Protein:

11.3g

Carbohydrate:

38.1g

Fiber:

3.7g

Cholesterol:

8mg

Iron:

2.4mg

Sodium:

469mg

Calcium:

173mg