Pasta with White Beans and Arugula
This Pasta with White Beans and Arugula is a hearty, healthier comfort food dish that couldn't be easier to pull together for those busy weeknights!
Servings: 6 servings
Calories: 371kcal
Ingredients
- 1 lb. bow tie pasta
- 3 Tbsp. butter
- 3 garlic cloves, minced
- 8 oz. arugula leaves
- 1 15.8-oz. can cannellini beans, drained and rinsed
- 1 cup low-sodium chicken broth
- 1/2 tsp. Kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. crushed red pepper flakes
- 2 Tbsp. freshly squeezed lemon juice
- 1/4 cup freshly grated pecorino-romano cheese, plus extra for serving
- 1 cup pasta water
Instructions
- In a large pot, boil salted water and cook pasta al dente according to package directions, reserving one cup pasta water before draining. Set reserved pasta water aside. Return the pasta to the pot and set aside.
- While the pasta is cooking, heat butter in a large skillet over medium-low heat. Add garlic and cook for one minute, stirring often. Add the arugula and increase the heat to medium-high, stirring until arugula begins to wilt, 2-3 minutes.
- Add the beans, broth, salt, pepper and red pepper flakes. Cook 3 minutes, then reduce heat to a simmer and contiue to cook for 1-2 minutes.
- Toss the arugula bean mixture with the pasta along with the lemon juice and freshly grated pecorino-romano cheese. Add desired amount of hot pasta water if pasta seems dry. Season to taste with salt and pepper. Serve with extra grated cheese.
Nutrition
Calories: 371kcal | Carbohydrates: 59g | Protein: 13g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 297mg | Potassium: 355mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1220IU | Vitamin C: 8.1mg | Calcium: 127mg | Iron: 1.8mg