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Tuscan-Style Pasta with Cannellini
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1 pound ziti or penne pasta
1/4 cup extra-virgin olive oil
5 large garlic cloves, finely chopped
1/4 pound curly escarole, sliced or 1 small bunch arugula
1 can (16 ounces) cannellini beans, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes with juice, undrained
2/3 cup dry white wine
Salt and freshly ground pepper, to taste
1/4 cup fresh basil leaves, thinly sliced
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Preparation:
Cook pasta according to the package directions.
Heat oil in a large skillet over medium-high heat. Add garlic and cook until slightly browned (less than a minute). Add escarole; stirring occasionally until wilted, about 2 minutes.
Add beans, tomatoes with their juice and wine. Simmer 5 minutes, stirring occasionally. Season to taste with salt and pepper; stir in basil and heat through.
Drain pasta and toss with the sauce.
Servings: 4
Nutritional Information Per Serving:
Calories 690; Total fat 16g; Saturated fat 2.5g; Cholesterol 0mg; Sodium 320mg; Carbohydrate 110g; Fiber 11g; Protein 22g
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Preparation Time: 15 minutes |
Serves: 10 minutes |
| Recipe Origin: United States |
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Submitted by: |
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Mealtime.org
United States |
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| This recipe has been viewed 2445 times. |
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