Tuscan-Style Pasta with Cannellini

  • Yield: 4 servings


1pound ziti or penne pasta
1/4cup extra-virgin olive oil
5large garlic cloves, finely chopped
1/4pound 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
2/3cup dry white wine or canned vegetable broth
1/4teaspoon salt and freshly ground pepper, to taste
1/4cup 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.

Nutritional Info *per serving

  • Calories 690
  • Fat 16g
  • Cholesterol 0
  • Sodium 320mg
  • Carbohydrate 110g
  • Fiber 11g
  • Protein 22g