Tuscan-Style Pasta and Cannellini

A hearty, economical pasta dish with a bit of everything-get a big bowl!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄4 cup extra virgin olive oil
• 3  large garlic cloves, minced
• 1⁄4 lb  sliced curly escarole or 1⁄4 lb arugula
• 1 (14 1/2ounce) can diced tomatoes
• 1 (16 ounce) can cannellini, drained and rinsed (white kidney beans)
• 2⁄3 cup dry white wine
• 1⁄4 cup  thinly sliced fresh basil leaf
• 3⁄4 lb spaghetti, freshly cooked and drained
•  salt & freshly ground black pepper, to taste

Directions

1. To make sauce, heat oil in large skillet; add garlic and cook over medium-low heat 1 minute.
2. Add escarole or arugula; stir occasionally until wilted, about 2 minutes (1 minute for arugula).
3. Add undrained tomatoes, beans and wine.
4. Simmer 5 minutes, stirring occasionally.
5. Stir in basil and simmer 1 minute.
6. Toss sauce with hot spaghetti.
7. Season with salt and pepper and toss again.