Garlicky Spaghetti with Beans and Greens

What a simple and tasty summer time pasta! I made this last night and we both loved it's simplicity and flavor.

Garlicky Spaghetti with Beans and Greens (From Cooking Light August 2009)

12 oz uncooked spaghetti

1/4 tsp salt, divided

3 TBS olive oil

2 TBS minced fresh garlic (I only used 4 cloves)

1/4 tsp fresh ground pepper

1 pint grape tomatoes, halved

1 (16 oz) can cannelloni beans, rinsed and drained

5 oz fresh arugula leaves (I used more, maybe 6 - 7 oz)

2 TBS fresh lemon juice

1/2 cup fresh grated Parmesan cheese

1. Cook pasta according to package directions. Scoop out 1/2 cup pasta water before draining. Place drained pasta in a bowl, add 1/4 tsp of salt, and set aside.

2. Return pot to medium heat and add oil and garlic. Cook 1 - 2 minutes until garlic is lightly browned, stirring often. Stir in remaining salt, tomatoes, and beans. Cook about 2 minutes.

3. Add pasta, reserved pasta water and arugula, tossing gently to combine. Remove from heat. Stir in lemon juice and cheese.