Whole Wheat Pasta with Beans and Greens

Whole Wheat Pasta with Beans and Greens

Meals that incorporate pantry ingredients and kitchen staples are ideal for busy days. The convenience factor only increases when a dish can accommodate ingredient substitutions based on what you have available or what you like. This whole wheat pasta dish has a balance of whole grains, legumes and leafy greens. Stir in leftover roasted veggies or protein for a larger meal. Don’t skip the step to reserve some pasta water; the starch in the water is key to pulling this simple dish together. 

Serves 4

Bring a large pot of salted water to a boil. Once boiling, add 8 oz whole wheat pasta (any shape). While the pasta cooks, add 1 Tb olive oil to a deep skillet over medium heat. Cook 2 cloves minced garlic until fragrant. Add 5 oz arugula and stir until wilted. Add 2 cans drained and rinsed white beans and stir until well combined. Once the pasta is done, reserve ¼ cup pasta water and then drain. Add arugula and bean mixture to the warm pasta along with the pasta water and toss well. Drizzle olive oil over top. Top with 2 Tb nutritional yeast or grated cheese and red pepper flakes. Season with salt and pepper to taste. Serve with a simple salad or roasted vegetable such as Lemon Roasted Cauliflower.