Tuscan-Style Pasta With Cannellini
Tuscan-Style Pasta With Cannellini
This recipe was shared with Pasta Fits as a part of our December Pasta Spotlight with the Canned Food Alliance! 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.
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Ingredients
- 1 pound ziti or penne pasta
- 1/4 cup extra-virgin olive oil
- 1/4 pound curly escarole, sliced or 1 small bunch arugula
- 1 can cannellini beans, drained and rinsed (16 ounces)
- 1 can diced tomatoes with juice, undrained (14 1/2 ounces)
- 2/3 cup dry white wine
- salt and freshly ground pepper, to taste
- 1/4 cup fresh basil leaves, thinly sliced
Instructions
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Cook pasta according to the package directions.
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Heat oil in a large skillet over medium-high heat.
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Add garlic and cook until slightly browned (less than a minute).
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Add escarole; stirring occasionally until wilted, about 2 minutes.
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Add beans, tomatoes with their juice and wine.
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Simmer 5 minutes, stirring occasionally.
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Season to taste with salt and pepper; stir in basil and heat through.
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Drain pasta and toss with the sauce.
