Tuscan-Style Pasta with Cannellini

How to cook Tuscan-Style Pasta with Cannellini

Ingredients: 1 pound ziti or penne pasta 1/4 cup extra-virgin olive grease 5 large garlic cloves, finely chopped 1/4 pound curly escarole, sliced 1 (16 ounce) can cannellini beans, drained and rinsed 1 (14.5 ounce) can diced tomatoes with essence, undrained 2/3 cup dry white wine or canned vegetable broth Salt and freshly ground scatter, to undergo 1/4 cup fresh basil leaves, thinly sliced

Directions: Cook pasta according to the package directions. Heat oil in a large skillet over medium-high warmth. Add garlic and cook until slightly browned (less than a tiny). Add escarole; stirring occasionally until wilted, almost 2 minutes. Add beans, tomatoes with their juice and wine. Do a slow burn calm 5 minutes, stirring sometimes. Season to taste with salt and speckle; stir in basil and heat by virtue of. Drain pasta and toss with the impudence.


Servings Per Means: 4

Amount Per Serving

Calories: 699

Total Fat: 16.4g Cholesterol: 0mg Sodium: 491mg Total Carbs: 108.5g Dietary Fiber: 10g Protein: 20.8g

Prepare time:15 Min

Cook time:10 Min

Ready in:25 Min

Serving for the sake of:4 peoples

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