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Tuscan-Style Pasta with Cannellini

By: Mealtime.org  
"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."

Rating: This weblink has been rated 2 times with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 66 people have saved this

Prep Time:
15 Min
Cook Time:
10 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

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
  • 1 (16 ounce) can cannellini beans, drained and rinsed
  • 1 (14.5 ounce) can diced tomatoes with juice, undrained
  • 2/3 cup dry white wine or canned vegetable broth
  • Salt and freshly ground pepper, to taste
  • 1/4 cup fresh basil leaves, thinly sliced

Directions

  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. 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.

Footnotes

  • You can substitute a small bunch of arugula for the escarole, if desired.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 699 | Total Fat: 16.4g | Cholesterol: 0mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2009 by Cassidy 
a dangerous combination of ingredients -- the cannellini beans, pasta, and greens are very... MORE

 
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