Pasta with White Beans, Greens, and Lemon
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.
Cook pasta according to package directions, omitting salt and fat.
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; saut 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.