Rotini with White Beans and Escarole

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Rotini with White Beans and EscaroleRecipe
Photo: John Autry; Styling: Leigh Ann Ross
Serves 4 (serving size: 1 3/4 cups pasta mixture and 1 tablespoon cheese)


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8 ounces uncooked rotini
2 tablespoons extra-virgin olive oil
8 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper
1 (12-ounce) bag chopped escarole
3/4 cup organic vegetable broth
1 (15-ounce) can no-salt-added cannellini beans, rinsed and drained
1/2 teaspoon salt
1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese


Hands-on: 20 Minutes
Total: 20 Minutes

1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Heat a large nonstick skillet over medium-high heat. Add oil to pan, and swirl to coat. Add garlic and red pepper; cook for 45 seconds or until garlic begins to brown, stirring constantly. Add escarole; cook 1 minute or until escarole begins to wilt. Add broth; bring to a boil. Reduce heat to medium; cook for 5 minutes or until escarole is tender and liquid nearly evaporates. Stir in pasta, beans, and salt. Top with cheese.

Wine Match: With earthy beans, bitter greens, and sharp Parmesan cheese, this dish needs a dose of fruit to bring it to life. Try a pinot grigio with lively melon and citrus flavors, such as Lungarotti Torre di Giano 2010 ($15). --Jeffery Lindenmuth

Created date

August 2011

Nutritional Information

Calories 356
Fat 9.7 g
Satfat 2.2 g
Monofat 4.9 g
Polyfat 0.8 g
Protein 13.8 g
Carbohydrate 55.1 g
Fiber 7 g
Cholesterol 4 mg
Iron 3.5 mg
Sodium 391 mg
Calcium 158 mg