This recipe was shared with Pasta Fits as a part of our December Pasta Spotlight with the Canned Food Alliance! 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.
Cook pasta according to the package directions.
Heat oil in a large skillet over medium-high heat.
Add garlic and cook until slightly browned (less than a minute).
Add escarole; stirring occasionally until wilted, about 2 minutes.
Add beans, tomatoes with their juice and wine.
Simmer 5 minutes, stirring occasionally.
Season to taste with salt and pepper; stir in basil and heat through.
Drain pasta and toss with the sauce.
National Pasta Association Recipe