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.
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
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).
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.
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