Garlicky Spaghetti with Beans and Greens
You can never have too many main course recipes, so give Garlicky Spaghetti with Beans and Greens Head to the store and pick up garlic, cannellini beans beans, pepper, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
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.
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.