Squidward Pasta with Beans

Cook the Squid Ink Spaghetti Cook the squid ink spaghetti according to package instructions until al dente. Drain and set aside.

Sauté the Garlic Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.

Cook the Squid Add the sliced squid rings to the skillet and cook until opaque and tender, about 3-4 minutes.

Season the Squid Season the squid with paprika, dried oregano, salt, and pepper. Mix well to coat the squid evenly.

Remove the Squid Remove the cooked squid from the skillet and set aside.

Prepare the Bean Sauce In the same skillet, add the cannellini beans, chicken broth, and lemon juice. Bring to a simmer and cook for 5 minutes.

Thicken the Bean Sauce Using a fork or a potato masher, mash some of the beans to thicken the sauce. Leave some beans intact for texture.

Finish the Bean Sauce Stir in the chopped fresh parsley and grated Parmesan cheese. Cook for an additional 2 minutes.

Combine and Heat Add the cooked squid and squid ink spaghetti to the skillet. Toss well to combine and heat through.

Serve and Enjoy Serve the squidward pasta with beans garnished with fresh parsley leaves and grated Parmesan cheese.