Pasta with White Bean and Greens


6 servings


Good, Solid Recipe

  • 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


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