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Tuscan-Style Pasta and Cannellini

Ingredients

1/4 cup

extra virginolive oil

4 cloves

garlic

1/4 lb

curly escaroleor 1 sml bunch arugula -- sliced

1 14.5 oz

canpasta ready diced tomatoes

1 16 oz

cancannellini (white kidney beans) -- rinsed & drained

2/3 cup

dry whitewine

1/4 cup

basil leaves-- thinly sliced

12 ounces

spaghetti

salt & pepper, to taste

Serving Size: 4

Preparation

Cook pasta according to package directions.
Drain, keep warm, set aside.

To make sauce, heat oil in a large skillet, add garlic and cook over medium-low heat for 1 minute.
Add escarole or arugula, stir occasionally until wilted, about 2 minutes (1 min. for arugula).
Add undrained tomatoes, beans, and wine.
Simmer 5 minutes, stirring occasionally, then stir in basil and simmer 1 minute.

Toss sauce with hot spaghetti, season with salt & pepper, toss again, and serve immediately.

Recipe group: Main.

Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format).
Thank you in advance.

This recipe from Karen C. Greenlee - greenlee@bellsouth.net was inserted by Renato Pichler / 2002-04-30 22:27:31

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