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.