From Cooking Light Magazine
8 oz uncooked spaghetti
1 tsp salt, divided
3 T extra-virgin olive oil
2 T freshly minced garlic
1/2 tsp crushed red pepper, optional
2 cups grape or cherry tomatoes, halved
1-16oz can cannellini beans or any other white bean, rinsed and drained
5 oz arugula leaves*
2 T fresh lemon juice
1/2 cup grated Parmesan cheese
1. Cook pasta according to your taste. Drain but reserve 1/2 cup of the pasta water. Place pasta in a small bowl, adding 1/4 tsp salt, tossing gently.
2. Return pan to medium heat. Add oil, garlic, and red pepper; cook 2 minutes or until garlic is slightly browned. Stir in remaining salt, tomatoes, and beans; cook 2 minutes. Add pasta and cook 4 minutes, stirring frequently. Add reserved pasta water and arugula, tossing gently to combine.
3. Remove from heat and stir in lemon juice and cheese.
*I was unable to find arugula at the store so I will be trying it with spinach. The arugula is wonderful if you can find it but I will keep you posted on how the spinach works as well.