When it comes to quick and easy pasta dinners, this is one you'll want to add to your repertoire. The whole recipe comes together in the time it takes for the water to boil and pasta to cook.
Course
Main Dishes
Prep Time10minutes
Cook Time12minutes
Total Time22minutes
Servings4servings
Calories626kcal
AuthorLindsey Johnson
Ingredients
8ouncespastaany variety
115-ounce can white beans, rinsed and drained
3cupswild or baby arugula
1/2cupsun-dried tomatoesdrained if packed in oil
1/2cupmarinated artichoke heartsdrained
1/2cuppitted and sliced kalamata olives
2tablespoonsextra virgin olive oil
2tablespoonsfresh lemon juice
1/4 to 1/2cupshaved Parmesan cheese
1/4cupchopped fresh oregano or basilfor garnish
1/4cuptoasted pine nuts
Salt and pepperto taste
Crushed red pepper flakesoptional
Instructions
Bring a large pot of salted water to a rolling boil and cook the pasta according to package directions.
While the pasta is cooking, gather the other ingredients. During the last 1-2 minutes of the pasta cooking time, add the white beans to the water so they can be warmed up.
Drain the pasta and beans. Place them back in the pot and add the arugula, sun-dried tomatoes, artichoke hearts, and olives. Toss well.
Add the olive oil and lemon juice to the pan. Season with salt and pepper and toss again.
Transfer to a serving bowl and top with the shaved Parmesan cheese, fresh herbs and pine nuts. Serve immediately with red pepper alongside, if desired.
Nutrition Facts
Mediterranean Pasta with White Beans and Arugula
Amount Per Serving (1 /4 recipe)
Calories 626Calories from Fat 242
% Daily Value*
Fat 26.9g41%
Saturated Fat 5.1g32%
Carbohydrates 66.9g22%
Fiber 7.9g33%
Sugar 6.2g7%
Protein 19.4g39%
* Percent Daily Values are based on a 2000 calorie diet.