Lemony Arugula and Sundried Tomato Pasta with White Beans

This versatile dish is one of my favorite go-to dinners ready in under 15 minutes. The ‘sauce’ takes shape as the pasta cooks. Give yourself a head start and stock pantry staples like whole grain pasta, beans and sundried tomatoes. Fresh arugula, a splash of white wine and lemon zest kick up the flavor and add that summertime vibe.

Ingredients

¾ to 1 whole box of whole wheat pasta such as penne or rotini

Olive oil

6-8 cups of arugula

¼ cup sundried tomatoes, chopped

1 can cannellini (white) beans, drained and rinsed

1 lemon, juiced and zested

2-3 cloves of garlic, finely chopped

½ cup dry white wine

Parmesan or pecorino cheese, grated

Fresh ground pepper, to taste

Directions

Cook pasta in salted water according to package directions.

While pasta is cooking, sauté garlic in 1-2 tablespoons of olive oil in a large skillet over medium heat, being careful not to burn. Add sundried tomatoes and white wine. Turn up the heat a bit and cook for a few minutes until wine reduces a bit. Add arugula, lemon juice and zest and white beans. Cook for a few minutes until the arugula is slightly wilted. Just before draining pasta, reserve 1 cup of pasta cooking water. Drain pasta and add to skillet and toss to combine, adding reserved pasta water if it looks dry. Sprinkle with olive oil, cheese and pepper to taste.

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