Zesty Lemon Cannellini Spaghetti

Ingredients

• 12 oz spaghetti
• 2 can canned white cannellini beans
• 5 oz baby spinach leaves
• 6 cloves garlic
• 3 tbsp extra virgin olive oil
• 0.5 medium yellow onion
• 1 cup cherry tomatoes
• 0.5 cup herb broth
• 1 tbsp lemon juice
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.25 tsp red pepper flakes
• 0.25 cup fresh basil
• 1 tsp oregano
• 1 tsp dried parsley

Instructions

1. 1Cook spaghetti according to package directions in well-salted water. Reserve 1 cup pasta water before draining.
2. 2In a large skillet, heat olive oil over medium heat. Sauté diced yellow onion until softened, then add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
3. 3Stir in drained cannellini beans, halved cherry tomatoes, herb broth, dried oregano, dried parsley, kosher salt, and black pepper. Bring to a simmer, then add baby spinach leaves and cook until wilted.
4. 4Add the cooked spaghetti to the skillet with the bean and spinach mixture. Toss to combine, adding reserved pasta water as needed to create a light sauce.
5. 5Finish by stirring in fresh basil and lemon juice. Serve immediately.