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!
Rotini with White Beans and Escarole
More From Cooking Light
Total: 20 Minutes
- Calories: 356
- Fat: 9.7g
- Saturated fat: 2.2g
- Monounsaturated fat: 4.9g
- Polyunsaturated fat: 0.8g
- Protein: 13.8g
- Carbohydrate: 55.1g
- Fiber: 7g
- Cholesterol: 4mg
- Iron: 3.5mg
- Sodium: 391mg
- Calcium: 158mg
- 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
- 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
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