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Home » Bean and Lentil Recipes » Penne with Arugula, Garlic and Beans

Penne with Arugula, Garlic and Beans

Published: Mar 25, 2017 · Modified: Apr 4, 2021 by Cooking Chat · This post may contain affiliate links

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This Penne with Arugula, Garlic and Beans recipe gets big flavor from just a few easy to put together ingredients you are likely to have available in your refrigerator and pantry. First published back in 2012, updated recently with some recipe tweaks, new wine pairings and photos.
penne with arugula, garlic and beans on a plate.
 
Arugula is a great thing to have on hand. It’s got a nice peppery flavor, and is good raw or cooked in a number of different ways. Arugula also has a lot of nutritional value, another reason to make it a regular on your table.

I first made this recipe when I had originally intended to make an Italian bread soup, only to realize I’d forgotten the crusty bread I needed. Not to fear, the arugula  and other ingredients were quickly redeployed in this Penne with Arugula, Garlic and Beans main dish pasta.

Cooking Notes

penne with arugula, garlic and beans

This penne with arugula is a very easy meal to put together on a busy weeknight! I wrote the recipe to use fresh red bell pepper, as I did most recently. But I have also made the dish with jarred roasted red pepper–use about ¼ cup of roasted peppers if you want to go that way. You can also substitute pecorino romano cheese for the feta here.

You can easily make the arugula sauté while the pasta is cooking. I like to use whole wheat penne for the dish, adding to the nutritional value of the recipe.

Another great recipe to try featured this health green is our Sautéed Arugula with Red Bell Peppers. 

Wine pairing 

penne with arugula, garlic and beans

The most recent time we had Penne with Arugula, Garlic and Beans, we paired it with 2015 Chateau Rives-Blanques Odysée Chardonnay ($18, 13% ABV). This Chardonnay, from the Limoux region in Southwestern France, is light on oak and features bright lemon fruit. This fruit forward chard serves as a good counterpoint to the bite of the arugula and garlic. While this bottle paired very nicely, I wouldn’t open a typical California Chardonnay with this Penne with Arugula. Unoaked Chardonnay and other restrained versions of the grape are the way to go; or you could try a Pinot Grigio or other Italian whites.

I actually served this Penne with Arugula with a Nebbiolo one of the first times I made the recipe. The flavorful, medium bodied red worked pretty well with the arugula. So you have a number of good wine pairing options to consider for this recipe!

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Recipe card

Penne with Arugula, Garlic and Beans

penne with arugula, garlic and beans
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

Arugula sautéed with plenty of garlic and tossed with garlic and kidney beans for a hearty vegetarian pasta recipe.

  • Author: Cooking Chat
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Italian
  • Cuisine: Italian

Ingredients

Scale
  • 3 tbsp olive oil, divided
  • ½ red bell pepper, chopped
  • 4 cloves garlic, minced
  • 4 ozs baby arugula
  • dash of red pepper flakes, salt to taste
  • 2 tbsp white wine
  • 1 15 oz can red kidney beans (white would work too), drained and rinsed
  • 12 ozs penne or other short pasta
  • ⅓ cup feta cheese
  • 1 tbsp fresh lemon juice
  • handful of chopped olives (optional)

Instructions

  1. Begin boiling a pot of water to cook pasta according to package instructions.
  2. Heat 1 tablespoon olive oil in a large skillet on medium heat. Add the red bell pepper, sauté for about 3 minutes, then add the garlic. Let the garlic cook for a minute or two until it becomes golden.
  3. Stir in half of the arugula, along with another tablespoon of the olive oil. Let it start cooking down, 2 minutes or so, then add the rest of the arugula, red pepper flakes and the wine.
  4. Add the beans and salt to taste. Stir to combine. Give it another 3 minutes or so to heat the beans. Then reduce heat to low to keep warm while the pasta finishes cooking.
  5. When the pasta is done cooking, drain, and toss immediately with the arugula mixture and the remaining teaspoon of olive oil. Stir in the feta cheese, lemon juice, and olives, if using. Plate and enjoy!
  6. Just needs another two minutes or so, then set aside to toss with pasta when it’s ready.

Notes

  • You can substitute bout ¼ cup of roasted peppers instead of fresh red bell peppers if you like.
  • You can also substitute pecorino romano cheese for the feta here.

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Reader Interactions

Comments

  1. Lori

    March 27, 2017 at 6:49 am

    That looks amazing!

    Reply
    • Cooking Chat

      March 27, 2017 at 5:35 pm

      Thanks Lori!

      Reply
  2. Kelly Anthony

    July 22, 2019 at 7:05 am

    I love a recipe that I can adapt depending on what is in my fridge. This penne arugula will make a perfect easy dinner after a long day.

    Reply
  3. Demeter

    July 22, 2019 at 7:09 am

    This would be perfect for a date night in! Thanks for suggesting the wine pairing too. Takes the guesswork out for me.

    Reply
    • Cooking Chat

      July 22, 2019 at 5:44 pm

      Thanks Demeter, we like to include wine picks whenever possible!

      Reply
  4. kim

    July 22, 2019 at 7:28 am

    This is absolutely wonderful! My whole family loved it and I’ll definitely be making again!

    Reply
  5. Kiki Johnson

    July 22, 2019 at 8:06 am

    You had me at arugula! But I also love that you added beans to up the amount of protein! This recipe is perfect for busy weeknights!

    Reply
    • Cooking Chat

      July 22, 2019 at 5:17 pm

      Thanks Kiki! Does feel like a more complete meal with the beans.

      Reply

Trackbacks

  1. Penne with Arugula, Garlic & Beans - Yum Goggle says:
    April 2, 2017 at 7:39 pm

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Hi there! I'm David. I love creating tasty, (mostly) healthy recipes, finding great wine pairings, and sharing good food with family and friends. learn more about me!

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