You are here: Home » Recipes » Whole-Wheat Penne With Arugula, White Beans and Parmesan Whole-Wheat Penne With Arugula, White Beans and Parmesan Recipe by Relish ContributorKitchen Tested Yield 4 servings Canned cannellini beans star in this wholesome pasta dish. PrintEmail You can cook and drain the pasta the day before serving. Refrigerate it to complete the dish the next day. Ingredients Salt Water1 pound whole-wheat penne pasta1 tablespoon extra-virgin olive oil3 garlic cloves, thinly sliced1 (10-ounce) can white cannellini beans, drained and well rinsed2 cups arugula leaves1/2 teaspoon crushed dried red chili flakes1/4 cup fresh-grated parmesan cheese Instructions Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and rinse in cold water; set aside. This may be done the day before assembling dish, if desired. Heat oil in a large nonstick pan over medium-high heat. Add garlic and saute until it just begins to brown. Add white beans and stir well. Fold the cooked pasta into the beans, add the arugula leaves and chili flakes. Continue to saute a minute until mixture is heated though. Sprinkle with parmesan cheese and serve.