Pasta with White Beans, Greens, and Lemon

Name: Pasta with White Beans, Greens, and Lemon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 710 milliliters trimmed arugula or baby spinach; 425 grams cannellini beans, rinsed and drained; 0 teaspoons crushed red pepper; 2 Tbsps extravirgin olive oil; 237 milliliters fresh basil leaves, coarsely chopped (about 1 [1-ounce] package); 3 garlic cloves, minced; 1 teaspoon kosher salt; 3 Tbsps fresh lemon juice; 1 Tbsp grated lemon rind; 454 grams uncooked orecchiette (little ears pasta); 28 grams 1/4 cup grated Parmesan cheese; 5 Tbsps pine nuts, toasted; 177 milliliters chopped sun-dried tomatoes, packed without oil

You can never have too many main course recipes, so give Pasta with White Beans, Greens, and Lemon a try. This recipe makes 6 servings with 522 calories, 20g of protein, and 13g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of baby spinach, pine nuts, basil leaves, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the pine nuts you could follow this main course with the Pear Cake with Pine Nuts as a dessert.

Instructions

Cook pasta according to package directions, omitting salt and fat.

Ingredients you will need

Pasta

Salt

Drain.

Place pasta in a large bowl; drizzle with oil, tossing to coat.

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Pasta

Cooking Oil

Equipment you will use

Bowl

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Dutch Oven

Frying Pan

Add garlic to pan; saut 1 minute or until garlic begins to brown.

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Garlic

Equipment you will use

Frying Pan

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.

Ingredients you will need

Pine Nuts