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Rotini with White Beans and Escarole

Photo: John Autry; Styling: Leigh Ann Ross
Hands-on time 20 mins
Total time 20 mins
Yield Serves 4 (serving size: 1 3/4 cups pasta mixture and 1 tablespoon cheese)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  3. 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

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.