This white bean scampi served over whole-wheat linguine provides a high-fiber, vegetarian alternative to shrimp scampi.
Ingredients
- 8 ounces whole wheat linguine, I love Delallo
- 1 teaspoon kosher salt, plus more for the pasta
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- ¼ teaspoon red pepper flakes, or more to taste
- ¼ teaspoon freshly ground black pepper
- ½ cup dry white wine, or broth
- 2 cups cherry tomatoes, 10-ounce container, halved
- 8 ounce bag baby spinach
- 2 15-ounce cans cannellini beans or navy beans, drained and rinsed
- ¼ cup lemon juice, about 1 lemon
- 1 tablespoon unsalted butter or vegan butter
- ½ cup fresh parsley, finely chopped
- Finely grated Parmesan or vegan parmesan, optional for serving
Directions
- 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.
