Food & Cooking Recipes Ingredients Pasta and Grains Herbed Spaghetti with Tomatoes and White Beans Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Sharon Radisch Prep Time: 35 mins Total Time: 35 mins Servings: 4 Parsley and lightly cooked tomatoes add brightness to this classic Italian pairing of pasta and white beans. Ingredients 12 ounces spaghetti Coarse salt and freshly ground pepper 1 can (15 ounces) cannellini beans, rinsed and drained 2 cups packed flat-leaf parsley leaves, plus more for serving 2 teaspoons fresh lemon juice, plus 1 teaspoon grated zest ¼ cup extra-virgin olive oil 6 cloves garlic, thinly sliced Pinch of red-pepper flakes 1 pound cherry tomatoes, halved Freshly grated Parmesan, for serving Directions Cook pasta in a large pot of salted water until al dente, 9 to 10 minutes. Add beans during last minute of cooking. Drain and return to pot, reserving 1/2 cup pasta water. Meanwhile, combine parsley, lemon juice and zest, and 1 tablespoon oil in a food processor; pulse until finely chopped. In a large skillet, heat remaining oil over medium-high. Add garlic and red-pepper flakes; cook, stirring often, until golden brown, 3 to 4 minutes. Add tomatoes, season with salt, and cook until tomatoes burst and thicken, adding a little pasta water until consistency is saucy. Toss parsley mixture and remaining pasta water with pasta; season with salt and pepper. Serve, topped with tomato sauce and sprinkled with parsley and cheese. Rate it Print