Pasta is the perfect partner for vegetables. High in fiber, this Tuscan-style pasta dish is gently tossed with a vegetable trio – escarole, cannellini beans and tomatoes.
Ingredients:
1 pound ziti or penne pasta
1/4 cup extra-virgin olive oil
5 large cloves garlic, finely chopped
1/4 pound curly escarole, sliced or 1 small bunch arugula
1 can (16 ounces) cannellini (white kidney) 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
Preparation:
Cook the pasta according to the package directions.
Heat the oil in a large skillet over medium-high heat. Add the garlic and cook until slightly browned (less than a minute). Add the escarole; stirring occasionally until wilted, about 2 minutes. Add the beans, tomatoes with their juice and wine. Simmer 5 minutes, stirring occasionally. Season to taste with salt and pepper; stir in the basil and heat through.
Drain the pasta and toss with the sauce.