Rotini with White Beans and Escarole

Photo: John Autry; Styling: Leigh Ann Ross

Yield: Serves 4 (serving size: 1 3/4 cups pasta mixture and 1 tablespoon cheese)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 20 Minutes

Nutritional Information

Amount per serving
  • 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

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

Preparation

  1. 1. Cook pasta according to package directions, omitting salt and fat; drain.
  2. 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
Note:

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.

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