Sauteed Arugula and Beans over Orecchiette
6
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
This Italian-inspired dish features only six ingredients that come together in under 30 minutes. The traditional combination of sauteed garlic and arugula make a peppery complement to the creamy white beans. The orecchiette are little ear-shaped pasta, available in most supermarkets with the dried pastas. Add a touch of zing to the dish by garnishing each dish with some grated lemon zest. If the arugula spice is too much for your kids, substitute Swiss chard or some spinach. Add a pinch of a high quality grated Parmigiano-Reggiano cheese to elevate the dish or for a dinner party hit.
Ingredients
Olive oil
1 tsp(s)
Garlic
2 clove(s), large, chopped
Baby arugula
5 oz
Canned cannellini beans
15½ oz, undrained
Chicken broth
1 cup(s)
Table salt
½ tsp(s)
Uncooked orecchiette pasta
8 oz, cooked and kept hot