Friday, April 29, 2016

Meat-free Friday -- Spaghetti with Tomatoes and White Beans

Here's a tasty recipe adapted from MarthaStewart's website.  It's  quick and easy for a Friday night!  Don't forget to "Like" greenmomster on Facebook for recipes and other environmental news.


  • 1 lb spaghetti
  • salt and pepper to taste
  • 1 can (15 oz.) white cannellini beans (drained and rinsed)
  • 2 cups flat-leaf parsley, chopped
  • 2 tsp lemon juice
  • 1/4 olive oil
  • 4 tsp jar garlic or 6 cloves, chopped
  • pinch of red pepper flakes, or more if you like it hot!
  • 1 lb cherry tomatoes, cut in half
  • grated Parmesan cheese for serving
  1. Cook pasta.  Add beans during the last minute of cooking.  Drain, saving 1/2 cup pasta water.
  2. Saute parsley, lemon juice, and oil.  Add red pepper and garlic; saute about 1 minute.  Add tomatoes and a little bit of pasta water.  Cook until "saucy".
  3. Toss the parsley/tomato mixture, pasta, and remaining pasta water.  Serve with Parmesan cheese.

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