Friday, April 27, 2018

Meat-free Friday -- Spaghetti 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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