Serves 4 (serving size: 1 3/4 cups pasta mixture and 1 tablespoon cheese)
Photo: John Autry; Styling: Leigh Ann Ross
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
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain.
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
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give this recipe a try. I was surprised by how tasty this was, give the pan time to heat up before adding the garlic and pepper, then let the garlic start to brown- you basically make a delicious spicy sauce for your noodles. I had never cooked anything so leafy as escarole on the stove, but it soaks up the spicy flavors perfectly. I made it with chicory and almost liked it better. I will make this again!
It's nice to have a recipe for escarole, but I can't say I will be in a hurry to make this again.
It isn't very flavorful, and the red pepper heat just doesn't seem to go well with the other ingredients. I might make it again without the pepper and with a touch more oil.
Let me preface this by saying that I love white beans and escarole. It's my favorite soup hands down, so I thought this pasta dish would win too. Let me now just say that 8 cloves of garlic is WAY overkill. The garlic is the only reason this recipe is getting 2 stars instead of 5. Perhaps I didn't slice thinly enough. Perhaps I didn't let the garlic cook long enough before going to the next step. Either way the result was me slowly picking garlic out of my dish to avoid further burning my tongue.
I will make this again. When I do I will use 4 cloves. If that's too much, I will use 2. I am determined to make this work. So sad my first experience was so off-putting.
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