Serves 5 | Serving Size: 1.5 cups
Total Time: 20 min | Prep: 5 min | Cook: 15 min

We like to call this dish “green spaghetti.” This heart plan-based meal is very easy to make and satisfies at every meal.

Ingredients:

8 ounces dried spaghetti, cooked according to package directions
1 tsp olive oil
4 cloves of garlic, peeled and sliced thin
¼ cup basil pesto
1 can white beans, drained
1 cup no-salt-added vegetable broth or water
A handful of fresh herbs
3 cups arugula, divided
½ tablespoon Parmesan cheese shaved
1 cup steamed cauliflower florets

Directions:

Cook the spaghetti according to package directions. Drain in a colander, rinse with water, and reserve.

Sauté the sliced garlic in the olive oil in a nonstick sauté pan or Dutch oven until golden brown, about 2 minutes. Add the white beans, pesto, and broth and bring back to a boil. Add 2 cups arugula and toss together until the greens wilt, about 30 seconds.

Meanwhile, twirl the spaghetti into a serving bowl. Pour the pesto bean sauce over the top. Garnish with 1 cup fresh arugula and shaved Parmesan. Serve with steamed cauliflower. Garnish with fresh herbs like parsley, oregano, and thyme (optional).

Chef’s Tips:

To convert to vegan, omit the cheese or use vegan Parmesan cheese.

DISCLAIMER: These statements have not been evaluated by the FDA. The information is for informational purposes and is not intended to treat, diagnose or cure any illness. Consult a physician before taking any action.