Tuscan-Style Pasta With Cannellini |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 16 |
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Pasta is the perfect partner for nutrient-rich vegetables. High in fiber, this Tuscan-style pasta dish is gently tossed with a vegetable trio – fresh escarole and flavorful, canned cannellini beans and tomatoes. Ingredients:
1 lb ziti pasta or 1 lb penne pasta |
1/4 cup extra virgin olive oil |
5 large garlic cloves, finely chopped |
1/4 lb curly escarole, sliced or 1 small bunch arugula |
1 (16 ounce) can cannellini beans, drained and rinsed |
1 (14 1/2 ounce) can diced tomatoes with juice, undrained |
2/3 cup dry white wine |
salt & freshly ground black pepper, to taste |
1/4 cup fresh basil leaf, thinly sliced |
Directions:
1. Preparation:
2. Cook pasta according to the package directions.
3. 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.
4. 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.
5. Drain pasta and toss with the sauce.
6. Nutritional Information Per Serving:
7. Calories 690; Total fat 16g; Saturated fat 2.5g; Cholesterol 0mg; Sodium 320mg; Carbohydrate 110g; Fiber 11g; Protein 22g.
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