White Beans & Crispy Garlic Spaghetti
Ingredients
- 12 ouncesspaghetti
- 2 cans (15 oz each)canned white beans (cannellini or great northern)
- ¼ cupolive oil
- 6 clovesgarlic
- ¼ teaspoonred pepper flakes
- 1 cupvegetable broth
- 1lemon
- ¼ cup packedfresh parsley
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- ½ cupgrated Parmesan cheese
Prep
- 01
Slice 6 garlic cloves thin.
- 02
Chop fresh parsley to yield about 1/4 cup.
Method
- 01
Bring a large skillet to medium-high heat and add 3 tablespoons of the olive oil. Add the sliced garlic and red pepper flakes; cook for 1 minute, stirring often, until fragrant and just beginning to brown.
- 02
Break spaghetti in half and add to the skillet along with the remaining 1 tablespoon olive oil. Toast the pasta for 2 minutes, stirring constantly.
- 03
Pour in the vegetable broth and 1 cup water. Bring to a simmer and cook, stirring often, for 8–10 minutes, until the pasta is tender and most liquid has been absorbed.
- 04
Drain and rinse the canned beans, then add to the skillet along with the salt and black pepper. Stir until combined and heat through, about 2 minutes.
- 05
Remove from heat. Squeeze the lemon juice over the pasta, scatter the chopped parsley on top, and divide among plates. Finish each bowl with a generous handful of Parmesan.
Spice Tips
Increase the red pepper flakes to 1/2 teaspoon for more heat, or stir in a pinch of smoked paprika for depth. A handful of fresh basil or oregano works beautifully alongside the parsley.
For extra creaminess, stir in a splash of cream or a dollop of ricotta at the end. Leftovers keep well in the fridge for up to 3 days and reheat gently with a splash of water.