Description
This white bean scampi served over whole-wheat linguine provides a high-fiber, vegetarian alternative to shrimp scampi.
Yield: 4servings | Serving Size: 13/4 cups
Ingredients
8ounceswhole wheat linguine, I love Delallo
1teaspoonkosher salt, plus more for the pasta
1tablespoonolive oil
4garlic cloves, minced
¼teaspoonred pepper flakes, or more to taste
¼teaspoonfreshly ground black pepper
½cupdry white wine, or broth
2cupscherry tomatoes, 10-ounce container, halved
8ouncebag baby spinach
215-ounce cans cannellini beans or navy beans, drained and rinsed
¼cuplemon juice, about 1 lemon
1tablespoonunsalted butter or vegan butter
½cupfresh parsley, finely chopped
Finely grated Parmesan or vegan parmesan, optional for serving
Instructions
Bring a pot of generously salted water to a boil.
Cook the pasta about 1 minute less than the package instructions, reserve ½ cup of the pasta water, then drain the pasta.
- In the same pot, warm the olive oil over medium heat. Cook the garlic, red pepper flakes, and black pepper until fragrant, 1 minute,
- Pour in the wine, add the salt and bring to a simmer. Let the liquid reduce thickened.
- Add the tomatoes and cook for 1 to 2 minutes, just enough time to warm them through without letting them soften.
- Add the spinach, a big handful at a time, and stir just until it wilts before adding more, about 2 minutes.
- Stir in the cooked pasta with the reserved pasta water. Increase the heat to medium-high and cook, stirring occasionally, until the liquid thickens and incorporates, about 1 to 2 minutes.
- Decrease the heat to medium. Add the beans and lemon juice and cook for another minute to warm through.
- Remove from the heat and finish with the butter, stirring until melted.
Serve right away, garnished with chopped parsley and grated Parmesan.
Last Step:
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Nutrition
Serving: 13/4 cups, Calories: 571kcal, Carbohydrates: 93g, Protein: 26.5g, Fat: 9.5g, Saturated Fat: 2.5g, Cholesterol: 7.5mg, Sodium: 1058mg, Fiber: 17g, Sugar: 4.5g
