Rating: 3.5 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
David Bonom
Recipe by Cooking Light September 2011

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4 (serving size: 1 3/4 cups pasta mixture and 1 tablespoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat; drain.

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  • 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

Chef'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.

Nutrition Facts

356 calories; fat 9.7g; saturated fat 2.2g; mono fat 4.9g; poly fat 0.8g; protein 13.8g; carbohydrates 55.1g; fiber 7g; cholesterol 4mg; iron 3.5mg; sodium 391mg; calcium 158mg.
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