Monday, August 31, 2009

Garlicky Spaghetti with Beans & Greens

I saw the movie Julie & Julia this past weekend. I'm not sure if I loved Julia Child or Julie Powell more in the movie because both Julie and Julia were near and dear to my heart by about the fourth scene.

Meryl Streep was Julia Child. I mean that quite literally-- she was Julia. Her mannerisms. Her body type. Her hair. Her quirkiness. I left the movie theater feeling as though I had a familiarity, if not a personal connection, to Julia Child. I'm not sure what happened, but during the course of the movie--as weird as it sounds--she somehow became my friend.

Although I loved Julia and Meryl Streep was nothing but stellar, it was Amy Adams who stole the show for me. She played Julie Powell, a struggling 30-year old who is looking for some passion and contentment. She decides to make all of Julia Child's recipes in her first cookbook, Mastering the Art of French Cooking, and then blog about the experience as means to change the frustration and lost direction in her life. She is charming, simply charming, and her year-long culinary quest and subsequent blog had me laughing out loud, salivating over food, and longing to get back to my kitchen.

So what does Julie & Julia have to do with Garlicky Spaghetti with Beans and Greens? Nothing. Absolutely nothing--except for the fact that I left the movie inspired to cook something immediately and this is the recipe that I happened to make. I guess that's what happens to a foodie after spending two hours watching other people cook!?


8 ounces uncooked spaghetti
3/4 teaspoon kosher salt
3 tablespoons extra virgin olive oil
2 tablespoons fresh garlic, minced
1/2 teaspoon crush red pepper flakes
2 cups grape tomatoes, halved
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
5 ounces arugula leaves
2 tablespoons fresh lemon juice
1/2 cup grated Parmesan cheese


1. Cook pasta according to package directions. Drain pasta in colander over a bowl, reserving 1/2 cup pasta water. Place pasta in small bowl. Add 1/4 teaspoon salt, tossing gently. Set aside and keep warm.

2. Return pan to medium heat. Add oil, garlic, and pepper; cook 2 minutes or until garlic is lightly browned, stirring occasionally.

3. Stir in remaining 1/2 teaspoon salt, tomatoes, and beans; cook 2 minutes.

4. Add pasta; cook 4 minutes, stirring frequently.

5. Add reserved pasta water and arugula, tossing gently to combine.

6. Remove from heat. Stir in lemon juice and cheese. Serve immediately.

Recipe from Cooking Light, August 2009.

Yields: 6 servings. Each 1 1/3 cup serving contains: Calories 290; Fat 10.5g; Protein 11.3g; Carbohydrates 38.1g; Fiber 3.7g; Cholesterol 8 mg; Iron 2.4mg; Sodium 469mg; Calcium 173mg.


clean and crazy said...

i am surprised by the low sodium content. i have had baby arugula before and it seemed bitter, does cooking it slightly remove some of that or could i just substitute baby spinach? by the way thanks for these recipes, your granola is to die for!!

Mamahollioni said...

Cooking Light recipes generally have low sodium content--and honestly, I never really measure salt with measuring spoons. As a general rule, I pour about the size of a quarter in the palm of my hand, which is about one teaspoon, and then taste test the recipe adding a bit more if necessary. For ingredients that I do not precisely measure, like salt, I keep the amount as it is listed in the recipe. So you may be right, the sodium may be with the amount, starting low and adding more if the taste is not there.

Good question about the arugula. It does have piguant flavor that many people describe as spicy or peppery and can be easily substituted for spinach or any other green if you do not prefer the taste. The little sauteing called for in this recipe will not change its taste drastically.

So glad you liked the granola!! It's a definite favorite in our house.

hands full said...

i am sooooo glad to see you back! love ya!