Rotini with White Beans and Escarole

Ingredients

  • ¼ cup (1 ounce) shaved Parmigiano-Reggiano cheese
  • ½ teaspoon salt
  • 1 (15-ounce) can no-salt-added cannellini beans, rinsed and drained
  • ¾ cup organic vegetable broth
  • 1 (12-ounce) bag chopped escarole
  • ½ teaspoon crushed red pepper
  • 8 garlic cloves, thinly sliced
  • + 2 more ingredients
    • 2 tablespoons extra-virgin olive oil
    • 8 ounces uncooked rotini

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

View full recipe at SpringPad

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