This one was pretty good, its light on the tummy and a healthy meal. Nothing heavy and its a great way to get some Greens into the mix.
by: a Couple Cooks
by: a Couple Cooks
Makes: 4
What You Need
- ¾ pound whole wheat or gluten-free rigatoni (or any pasta shape)
- 4 cups baby arugula
- 15-ounce can cannellini (white) beans
- Zest and juice from 1 lemon
- 1 to 2 tablespoons extra-virgin olive oil
- ½ to ¾ cup grated Pecorino (or Parmesan) cheese, plus more for serving (optional)
- Kosher salt
- Black pepper
What To Do
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions.
- Meanwhile, drain and rinse the white beans and place them in a large bowl with the arugula. Add zest and juice of the lemon into the bowl; add 1 tablespoon olive oil, 1 teaspoon kosher salt, and black pepper. Toss gently to combine all flavors.
- When pasta is done, drain it. Add it immediately to the large bowl with beans and arugula along with oil and cheese; stir to combine. The warm pasta will wilt the arugula and warm the beans. Serve immediately, topped with more shredded cheese, salt, pepper, olive oil and or/lemon zest if desired.
Notes
Adapted from Martha Stewart

Looks good! Definitely a great way to sneak in the greens. =0)
ReplyDeleteKelly, it looks delicious! Definatelly adding to my things to try this week!
ReplyDelete