Recipe
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
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.
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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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