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Tuscan-Style Pasta With Cannellini

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.

Recipe by Canned Food Alliance
italian, dairy free, nut free, vegan, vegetarian


  • 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


  1. Cook pasta according to the package directions.
  2. Heat oil in a large skillet over medium-high heat.
  3. Add garlic and cook until slightly browned (less than a minute).
  4. Add escarole; stirring occasionally until wilted, about 2 minutes.
  5. Add beans, tomatoes with their juice and wine.
  6. Simmer 5 minutes, stirring occasionally.
  7. Season to taste with salt and pepper; stir in basil and heat through.
  8. Drain pasta and toss with the sauce.