Pasta with White Beans, Greens, and Lemon

Pasta with White Beans, Greens, and Lemon from Cooking Light
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