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.

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

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.

Calories 690; Total fat 16g; Saturated fat 2.5g; Cholesterol 0mg; Sodium 320mg; Carbohydrate 110g; Fiber 11g; Protein 22g