Pasta with White Beans, Greens, and Lemon
Randy Mayor
Good,
Solid Recipe
Yield
6 servings
Ingredients
· 1 pound uncooked orecchiette ("little ears" pasta)
· 2 tablespoons extra virgin 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
Steven Petusevsky, Cooking Light, SEPTEMBER 2007
