Lemon and Arugula Pasta
A simple and flavorful pasta that's perfect for summer days.
Servings 4 people
- 3/4 pound rigatoni or any pasta shape
- 1 15-ounce can cannellini white beans
- 4 cups baby arugula
- 1 Zest and juice from 1 lemon
- 1 - 2 Tablespoons extra-virgin olive oil
- 1/2 - 3/4 cup freshly grated Parmesan cheese plus more for serving
- Kosher salt
- Black pepper
Place pasta in a large pot of salted boiling water and cook according to package directions.
While the pasta is cooking, drain and rinse the cannellini beans. Combine the beans and arugula in a large bowl. Add the zest and juice of the lemon, 1 tablespoon of olive oil, 1 teaspoon of salt and pepper to taste. Toss gently to combine.
Once the pasta has finished cooking, drain it and immediately place it into the bowl with the arugula mixture. Add the Parmesan cheese and remaining tablespoon of oil. Toss to combine. Serve immediately, topped with extra Parmesan if desired.
Calories: 328kcal | Carbohydrates: 66g | Protein: 11g | Fat: 1g | Sodium: 11mg | Potassium: 300mg | Fiber: 3g | Sugar: 3g | Vitamin A: 475IU | Vitamin C: 17.3mg | Calcium: 57mg | Iron: 1.6mg