Ingredients
8 ounces uncooked spaghetti
3/4 teaspoon kosher salt, divided
3 tablespoons extra-virgin olive oil
2 tablespoons minced fresh garlic
1/2 teaspoon crushed red pepper
2 cups grape tomatoes, halved
1 (16-ounce) can cannellini beans or other white beans,rinsed and drained
5 ounces arugula leaves
2 tablespoons fresh lemon juice
1/2 cup grated Parmesan cheese
Preparation
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.
Returm pan to medium heat, Add oil, gralic, 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, stirring frequently. Add reserved pasta water and arugula, tossing gently to combine. Remove from heat. Stir in lemon juice and cheese. Serve immediately.
