Garlicky Spaghetti with beans and greens is a pasta dish that I’ve been making for many years. I love it because it’s vegetarian but still full of protein. I’m always looking for different ways to add protein to vegetarian dishes and beans are always at the top of my list. If you never have considered adding them to pasta, now’s the time. This pasta is full of bold flavors and is so quick and easy it might become a staple in your weeknight dinner meals.
Here’s what you need to make this garlicky spaghetti:
First, I recommend using spaghetti in this dish. Any other pasta will work, but this is by far my favorite.
Second, you’ll need 2 cans of Cannellini Beans. If you can’t find Cannellini it’s ok, look for Northern Beans or white beans. Be sure to drain and rinse the beans before you add them to the pasta. The liquid that the beans sit in is full of extra sodium that you just don’t need.
Next, mince 8 cloves of garlic. Yes, I said 8! The recipe is called garlicky spaghetti for a reason. So grab a new bulb of garlic, then smash, peel and mince away. This is the most time-consuming part of the dish.
To add a bit of sweetness to the pasta, I like grape tomatoes. Cherry tomatoes also work here. They both are a little sweet and add a bit of tanginess to the dish. Cut them in half because sometimes they can be too big.
In addition to the tomatoes, you are going to zest a lemon and juice 2. I always like to remind people to zest the lemon first then juice it. It’s really hard to zest a lemon after it’s been squeezed. The fresh lemon juice adds brightness to the dish and makes it light.
Lastly, add freshly grated Parmesan Reggiano cheese. This adds a salty nuttiness to the dish that makes it complete! Grate about half of a cup right over the pan. Give it a quick stir to combine. I also like to add it to the individual servings. You can never have too much cheese!
What makes this pasta so good for you?
While this pasta is loaded with all things good for you, a couple of ingredients stand out like beans and greens!
Cannellini beans are full of fiber and protein. When added to this pasta they help keep you feeling full long after you’ve eaten.
Arugula is a nutrient-dense food, meaning it is high in nutrients and low in calories and fats. Arugula has been called a superfood because it’s loaded with nutrients and antioxidants. It contains minerals like Potassium, Vitamins like Calcium, C, A, and K.
Garlicky Spaghetti with beans and greens is a quick vegetarian pasta full of protein and greens that won’t disappoint!
FAQ’s
I don’t like arugula, can I substitute something else? Yes, of course! I would recommend trying spinach or kale. If using kale, be sure to remove the thick center stem of the leaves before chopping it and adding it to the pasta.
Can I use canned tomatoes instead of fresh ones? I would not recommend it in this recipe. The fresh tomatoes are sweet and not cooked down. If you were to add canned tomatoes it might turn into more of a tomato sauce-based pasta. Which would still taste good, but not the intent of this recipe.
I only have garbanzo beans, can I use them instead of the cannellini beans? Yes, I think garbanzo beans would work in this recipe.
Click here to watch a video of me making this recipe! https://www.instagram.com/p/CakhFT3gxCZ/
Garlicky Spaghetti with Beans & Greens
Garlicky Spaghetti with beans and greens is a vegetarian pasta full of protein, vitamins, and antioxidants. This pasta dish tastes so good you’ll forget it's good for you!
Ingredients
- 16 oz spaghetti
- 8 cloves of garlic, minced
- 3 tbsps olive oil
- 1/2 tsp crushed red pepper flakes
- 1 pint grape tomatoes, halved
- 2 cans white beans (Cannellini or Northern), drained and rinsed
- 5 oz. Arugula (I use 1 bag or container)
- Zest of 1 lemon
- 4 tbsps fresh lemon juice (from about 2 lemons)
- 1/2 cup freshly grated Parmesan Reggiano cheese
Instructions
1. Cook pasta according to package directions. Before draining, reserve 1 cup of pasta water and set aside. Drain in a colander and add 1/2 tsp salt and drizzle olive oil and toss, just to avoid sticking.
2. Warm oil in a large pan. Add minced garlic and red pepper flakes and stir. Cook for about 1 minute.
3. Add halved tomatoes, 1/2 tsp salt, and beans. Cook for 2 minutes.
4. Add pasta to the pan with garlic, tomatoes, and beans. Cook until warmed through.
5. Add arugula and reserved pasta water. Toss to combine. Gradually add the water. I usually only need 1/2 cup to help the arugula soften and combine with the pasta.
6. Remove from the heat. Add lemon zest, lemon juice, and parmesan cheese. Toss again until all the ingredients are fully combined.
7. Serve immediately.
Notes
If you don’t like arugula, you can substitute something else. I would recommend trying spinach or kale. If using kale, be sure to remove the thick center stem of the leaves before chopping it and adding it to the pasta.
Be sure to use fresh grape or cherry tomatoes in this recipe. I would not recommend using canned tomatoes because it would probably turn into more of a tomato sauce-based pasta. Which would still taste good, but not the intent of this recipe.
Any kind of bean would work in this recipe. I prefer Cannellini Beans, (also called Northern, White, or Navy beans) but feel free to try any other kind of bean you like. I think garbanzo beans might be delicious.
- Be sure to get the zest from the lemon before you juice it! It can be very difficult to zest a lemon that already has been squeezed.
