Farfalle with arugula, white beans and Parmesan

Pasta & Pizza
Written By ANNA Test Kitchen

The easiest pasta with so much protein, you can pull off in less than 15 minutes.

Ingredients

½ package (½-pound) farfalle pasta

¼ cup extra-virgin olive oil

3 cloves garlic, minced

1 (19-ounce) can white kidney beans, drained and rinsed

4 cups fresh spinach leaves

½ cup grated Parmesan cheese

2 teaspoons grated lemon zest

Sea salt and freshly ground pepper, to taste

Preparation

In large pot of boiling salted water, cook pasta, stirring occasionally until tender but still firm. Drain leaving 1/2 cup pasta water in pot.

In medium skillet, heat olive oil over medium heat. Add garlic and let cook 3 minutes; add beans and cook 3 minutes. Remove from heat and add to pasta pot, increase heat to medium high until water has evaporated about 1 minute. Add spinach; toss quickly. Sprinkle with cheese and lemon zest. Season with salt and pepper. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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