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Garlicky Spaghetti With Beans And Greens

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main-dish nut free vegetarian dinner italian


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8 ounces uncooked spaghetti

3/4 teaspoon kosher salt, divided

3 tablespoons extra-virgin olive oil

2 tablespoons minced fresh garlic

1/2 teaspoon crushed red pepper

2 cups grape tomatoes, halved

1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

5 ounces arugula leaves

2 tablespoons fresh lemon juice

1/2 cup (2 ounces) grated Parmesan cheese

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