Penne with Garbanzos, Escarole, and Plum Tomatoes

Cooking Light
4 servings (serving size: 2 cups)

Ingredients

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1 tablespoon olive oil
3 garlic cloves, crushed
8 cups coarsely chopped escarole
2 cups diced seeded plum tomatoes
1/2 cup chopped fresh basil
2 tablespoons chopped fresh sage
1/4 teaspoon salt
1/4 teaspoon pepper
1 (15-ounce) can chickpeas (garbanzo beans), drained
4 cups cooked penne (about 2 1/2 cups uncooked tubular-shaped pasta)
1/4 cup red wine vinegar

Preparation

Heat oil in a large skillet over medium heat. Add garlic; sauté 1 minute. Add escarole; sauté 4 minutes or until escarole begins to wilt. Add tomatoes and next 5 ingredients (tomatoes through beans); cook 2 minutes, stirring occasionally. Stir in pasta and vinegar; cook 2 minutes or until thoroughly heated.

Created date

October 2003

Nutritional Information

Calories 349
Caloriesfromfat 15 %
Fat 5.7 g
Satfat 0.8 g
Monofat 2.9 g
Polyfat 1.3 g
Protein 12.3 g
Carbohydrate 63.7 g
Fiber 8.9 g
Cholesterol 0.0 mg
Iron 4.4 mg
Sodium 391 mg
Calcium 118 mg