PASTA DAY: Pasta With Two Beans And Escarole

[Guest guest]

* Exported from MasterCook *

 

Pasta With Two Beans And Escarole

 

Recipe By : Pasta East to West by Nava Atlas, page 90

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces fusilli or rotini

1/4 cup sun-dried tomatoes -- (not oil-cured)

1/2 cup hot water

2 tablespoons extra-virgin olive oil

1 medium onion -- chopped

3 cloves garlic -- minced, up to 4

1/2 large head escarole -- well washed

and cut into 1/2-inch-wide strips

1 cup canned cannellini -large white beans -- drained

and rinsed

1 cup canned pink or kidney beans -- drained and rinsed

1/4 cup grated fresh Parmesan cheese

plus more for topping -- optional

Salt and freshly ground black pepper

 

6 servings

 

Pasta, beans, and greens are a classic trio in Italian cookery. It's easy

to see why - the combination is healthful and hearty. Escarole is a sturdy

green whose slight bitterness is tempered by cooking. You'll find it near

the lettuces in the produce section. If you'd like, you can substitute an

equal amount of curly chicory or a medium-size bunch of Swiss chard.

 

Cook the pasta in plenty of rapidly simmering water until al dente, then drain.

 

Meanwhile, combine the sun-dried tomatoes in a small bowl with the

water. Let them soak until needed.

 

Heat a half tablespoon of the oil in a large, wide skillet. Add the onion

and garlic, and saute over medium-low heat until golden, then add the

escarole and cover. Steam with only the water clinging to the leaves until

wilted, about 4 to 5 minutes, stirring once or twice.

 

Add the beans to the skillet along with the water used for soaking the

dried tomatoes. Cut the dried tomatoes into narrow strips, and add them as

well. Cook just until everything is well heated through.

 

Combine the cooked pasta with the escarole mixture and remaining half

tablespoon olive oil in a large serving bowl. Add the Parmesan cheese and

toss. Season to taste with salt and pepper, and toss again. Serve at

once, passing around some extra Parmesan cheese for topping, if desired.

 

Calories: 211, Carbohydrate: 33 g, Total Fat: 5 g, Cholesterol: 0 g,

Protein: 8 g, Sodium: 19 mg

 

 

 

- - - - - - - - - - - - - - - - - -