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.
Persons
4
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Ingredients
- 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
Instructions
- 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.