• Makes: 4 Servings
• Cook Time: 15 minutes
• Preparation Time: 15 minutes

Pasta is the perfect partner for nutrient-rich vegetables. High in fiber, this Tuscan-style pasta dish is gently tossed with a vegetable trio - fresh escarole and flavorful, canned cannellini beans and tomatoes.

Ingredients

• 12 ounces whole wheat pasta
• 1/4 cup extra virgin olive oil
• 5 large garlic cloves (finely chopped)
• 2 1/4 cups curly escarole (1/4 pound, sliced)
• 16 ounces cannellini beans (drained and rinsed)
• 1 can 14.5 ounce diced tomatoes with juice (undrained)
• 2/3 cup dry white wine
• salt and freshly ground pepper 
• 1/4 cup fresh basil leaves (thinly sliced)

Directions

1. Cook pasta according to the package directions.
2. Heat oil in a large skillet over medium-high heat.
3. Add garlic and cook until slightly browned (less than a minute).
4. Add escarole; stirring occasionally until wilted, about 2 minutes.
5. Add beans, tomatoes with their juice and wine.
6. Simmer 5 minutes, stirring occasionally.
7. Season to taste with salt and pepper; stir in basil and heat through.
8. Drain pasta and toss with the sauce.

Notes

• Save money by using canola oil in place of olive oil.
• Use any of your favorite hearty leafy greens in place of escarole, such as collards, chard, or spinach.

Source: Meeting Your MyPlate Goals on a Budget Toolkit by MyPlate National Strategic Partners.

Nutrition Information