Tuscan-Style Pasta and Cannellini
"A hearty, economical pasta dish with a bit of everything-get a big bowl!"
- Ready In:
- 20mins
- Ingredients:
- 9
- 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 1/2 ounce) 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
- To make sauce, heat oil in large skillet; add garlic and cook over medium-low heat 1 minute.
- Add escarole or arugula; stir occasionally until wilted, about 2 minutes (1 minute for arugula).
- Add undrained tomatoes, beans and wine.
- Simmer 5 minutes, stirring occasionally.
- Stir in basil and simmer 1 minute.
- Toss sauce with hot spaghetti.
- Season with salt and pepper and toss again.
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Reviews
-
Quick, simple and good.
RECIPE SUBMITTED BY
I live on Florida's nature coast right down the road from a historic native american fishing village and some of the best sunset views there are! I have 3 beautiful children and my extended family lives nearby. I am going to school to be a registered nurse. My kids and I love the library and having campfires in our yard. We live in an area that people leave but always come back to-it has it's own quiet charm and probably will never be an urban area. We are involved in a Pentecostal church full of wonderful people as well.
