Whole Wheat Pasta With Cannellini Beans And Escarole

Ingredients

• 12 ounces whole wheat pasta
• 1/4 cup extra virgin olive oil
• 5 large garlic cloves, finely chopped
• 2 1/4 cups curly escarole, sliced
• 16 ounces cannellini beans, drained and rinsed
• 1 can (14.5 ounce) diced tomatoes with juice
• 2/3 cup dry white wine
• salt and freshly ground pepper
• 1/4 cup fresh basil leaves, thinly sliced

Method

1. 1 Cook pasta according to package directions.
2. 2 Heat oil in a large skillet over medium-high heat. Add garlic and cook until slightly browned, less than a minute.
3. 3 Add escarole; stir occasionally until wilted, about 2 minutes.
4. 4 Add beans, tomatoes with their juice, and wine. Simmer 5 minutes, stirring occasionally.
5. 5 Season to taste with salt and pepper; stir in basil and heat through. Drain pasta and toss with the sauce.