Sauteed Arugula and Beans over Orecchiette
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.
2 clove(s), large, chopped
Canned cannellini beans
15½ oz, undrained
Canned chicken broth
Uncooked orecchiette pasta
8 oz, cooked and kept hot
- In a large skillet, heat oil; add garlic and cook until golden, about 1 minute.
- Add arugula; cook until wilted, about 2 minutes. Add beans, broth and salt.
- Bring to a boil and then simmer 5 minutes. Add pasta; stir to coat.
- Yields 1 1/2 cups per serving.