Sauteed Arugula and Beans over Orecchiette
- Total Time
The peppery flavor of arugula gives this dish a wonderful kick. Serve it up when you're in the mood for a meal with a little zing!
olive oil1 tsp
garlic clove(s)2 clove(s), medium, chopped
arugula1 pound(s), washed and stems trimmed
canned cannellini beans15 ½ oz, undrained
canned chicken broth1 cup(s)
table salt½ tsp
uncooked orecchiette pasta8 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.