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