Garlicky Spaghetti With Beans & Greens

• 16 ounces spaghetti
• 1 12 teaspoons kosher salt, divided
• 6 tablespoons extra virgin olive oil
• 4 tablespoons garlic cloves
• 12-1 teaspoon crushed red pepper flakes
• 3 cups grape tomatoes, halved
• 2 (16 ounce) cans cannellini beans, drained & rinsed (or another white bean)
• 5 ounces arugula leaves
• 4 tablespoons fresh lemon juice
• 1 cup parmesan cheese, grated

1. Cook pasta.
2. Before draining, reserve one cup of the pasta water.
3. After draining, sprinkle 1/2 tsp kosher salt & toss gently.
4. Cover & keep warm.
5. Return pot to medium heat.
6. Add oil, garlic, & pepper; cook 2 minutes or until garlic is lightly browned.
7. Stir in remaining 1 tsp salt, tomatoes, & beans; cook 2 minutes.
8. Add pasta; cook 4 minutes, stirring frequently.
9. Add pasta water & arugula; tossing gently to combine.
10. Remove from heat.
11. Stir in lemon juice & cheese.
12. Serve immediately.

spaghetti, kosher salt, extra virgin olive oil, garlic, red pepper, grape tomatoes, cannellini beans, arugula, lemon juice, parmesan cheese

Taken from www.food.com/recipe/garlicky-spaghetti-with-beans-greens-384493 (may not work)