Lunch: Beans and Greens Spaghetti

This recipe includes fertility superfoods such as:

Kale, Lemon, Basil

Health and fertility benefits of Beans and Greens Spaghetti

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 pound whole wheat spaghetti
2 tablespoons olive oil
1 shallot, thinly sliced
2 cloves garlic, thinly sliced
1 bunch or small head of cooking greens (such as escarole, Swiss chard or kale), washed and roughly chopped (about 5 cups)
1 (15- to 19-ounce) can cannellini beans, drained and rinsed
Salt and ground black pepper
Zest and juice of half a lemon
1 cup basil leaves, chopped
Shaved Parmesan cheese, to garnish (optional)

Instructions

Bring a large pot of salted water to a boil over high heat. Add the pasta to the water and cook to al dente according to package directions. Before draining the cooked pasta, reserve about 1/4 cup of the cooking water from the pot. Drain the cooked pasta well and reserve. While the pasta is cooking, place a large high-sided skillet over moderate heat with the olive oil. Add the shallot and garlic to the skillet and cook until tender and aromatic, about 2 minutes. Add the greens and beans to the skillet along with the reserved 1/4 cup of pasta cooking water, season with salt and pepper and place a lid on the skillet. Cook the greens, stirring occasionally, until wilted and heated through, about 5 minutes. When the pasta and greens are both ready, toss them together along with the lemon zest, lemon juice, and basil. Serve the pasta garnished with shaved parmesan cheese, if desired.

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