Tuscan-Style Pasta with Cannellini

  • Yield 4 servings

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 -- (16-ounce) can cannellini beans, drained and rinsed
1 -- (14 1/2-ounces) diced tomatoes with juice, undrained
2/3 cup dry white wine or canned vegetable broth
1/4 teaspoon 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. 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.



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