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Spaghetti with White Kidney Beans and Pine Nuts
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine Type: Italian
Ingredients:
  • 6 oz pasta, spaghetti, whole wheat
  • 2 cups tomatoes, cherry, halved
  • 2 tbsp olive oil
  • 1/4 tsp salt, sea
  • 1/4 tsp pepper, black freshly ground
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 2 cups beans, white kidney canned no salt added, rinsed, drained
  • 6 cups spinach, baby
  • 1 cup basil, fresh, chopped
  • 1 tsp lemon juice
  • 3 tbsp pine nuts, toasted
  • 3 tbsp cheese, Parmesan, low sodium, grated
Instructions:
  1. Prep
    1. Preheat the oven to 400F.
  2. Cooking
    1. Cook the spaghetti in a pot of salted boiling water until "al dente", about 9 minutes.
    2. Drain.
    3. Meanwhile, place the cherry tomatoes in a glass baking dish.
    4. Drizzle with half of the oil and season with half of the salt and pepper.
    5. Toss to coat and bake until tomatoes are soft, about 12 minutes.
    6. Meanwhile, in a pan over medium heat, heat the remaining olive oil.
    7. Add the garlic and red pepper flakes and cook 30 seconds until fragrant.
    8. Stir in beans and add remaining salt and pepper; heat through, about 2 minutes.
    9. Toss the tomatoes together with the beans, spinach, basil, lemon juice and pasta.
    10. Top with pine nuts and cheese and serve.
Nutritional Facts
Nutrient (per serving)% DV
Calories 42221%
Total Fat 14g22%
    Saturated Fat 2g12%
    Trans Fat 0g--
Cholesterol 4mg1%
Sodium 200mg8%
Total Carbohydrate 61g20%
    Dietary Fiber 8g34%
    Sugars 1g--
Protein 19g39%
Vitamin A 5456iu109%
Vitamin C 41mg68%
Calcium 185mg19%
Iron 6mg33%