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Penne with Garbanzos, Escarole, and Plum Tomatoes

Yield 4 servings (serving size: 2 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.