Tuscan Style Pasta With Cannellini Recipes

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TUSCAN-STYLE PASTA AND CANNELLINI



Tuscan-Style Pasta and Cannellini image

Make and share this Tuscan-Style Pasta and Cannellini recipe from Food.com.

Provided by Mama Tia

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 638.1, Fat 15.4, SaturatedFat 2.2, Sodium 242, Carbohydrate 98.2, Fiber 10.7, Sugar 5.8, Protein 20.8

TUSCAN-STYLE PASTA WITH CANNELLINI



Tuscan-Style Pasta with Cannellini image

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.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 9

1 pound ziti or penne pasta
¼ cup extra-virgin olive oil
5 large garlic cloves, finely chopped
¼ pound curly escarole, sliced
1 (16 ounce) can cannellini beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes with juice, undrained
⅔ cup dry white wine or canned vegetable broth
1 pinch Salt and freshly ground pepper, to taste
¼ cup fresh basil leaves, thinly sliced

Steps:

  • 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.

Nutrition Facts : Calories 699.4 calories, Carbohydrate 108.5 g, Fat 16.4 g, Fiber 10 g, Protein 20.8 g, SaturatedFat 2.3 g, Sodium 394.1 mg, Sugar 6 g

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