Tuscan-Style Pasta with Cannellini
  • Cooking Time: 10
  • Servings: 4
  • Preparation Time: 15
  • 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. Add garlic and cook until slightly browned (less than a minute). Add escarole; stirring occasionally until wilted, about 2 minutes.
  3. 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.
  4. Drain pasta and toss with the sauce.
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.