Lunch: Pasta with White Beans, Greens, and Lemon

Recipe by Steven Petusevsky This easy dish is comforting for weeknights or a casual dinner with friends.

This recipe includes fertility superfoods such as:

Lemon, Spinach, Nuts, Basil

Health and fertility benefits of Pasta with White Beans, Greens, and Lemon

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 pound uncooked orecchiette ("little ears" pasta)
2 tablespoons extravirgin olive oil
Cooking spray
3 garlic cloves, minced
3/4 cup chopped sun-dried tomatoes, packed without oil
1/4 teaspoon crushed red pepper
1 (15-ounce) can cannellini beans, rinsed and drained
3 cups trimmed arugula or baby spinach
1 cup fresh basil leaves, coarsely chopped (about 1 [1-ounce] package)
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
5 tablespoons pine nuts, toasted
1/4 cup (1 ounce) grated Parmesan cheese

Instructions

Cook pasta according to package directions, omitting salt and fat. Drain. Place pasta in a large bowl; drizzle with oil, tossing to coat.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add garlic to pan; sauté 1 minute or until garlic begins to brown. Add pasta mixture, tomatoes, pepper, and beans; cook 2 minutes, stirring constantly. Stir in arugula, basil, rind, juice, and salt; cook 1 minute or until arugula wilts. Spoon 1 1/2 cups pasta mixture into each of 6 shallow bowls; top each serving with 2 1/2 teaspoons pine nuts and 2 teaspoons cheese. Serve immediately.

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