Tuscan Style Pasta with White Beans

Pasta dishes are always a crowd pleaser.  This recipe uses whole wheat pasta, beans, and vegetables, which all increase the fiber.  Meals that are high in fiber are more diabetes friendly and heart healthy.  Make this meal even healthier by adding more veggies of your choice, like broccoli or spinach! 

Makes: 4 Servings

Ingredients
12 oz whole wheat pasta
¼ cup extra virgin olive oil
5 large garlic cloves, minced
¼ lb curly escarole, sliced
1 can white cannellini beans, drained and rinsed
1 can diced tomatoes, low sodium, not drained 
¼ cup fresh basil leaves, thinly sliced 

Optional: ⅔ cup dry white wine, ¼ tsp salt and black pepper 

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

Photo Source: Canned Food Alliance
Print Friendly and PDF
Nutrition Information
Serving Size: 2 cups

Calories: 380
Total Fat: 16g
Saturated Fat: 2g
Protein: 13g
Sodium: 300mg
Carbohydrates: 49g
Added Sugar: 0g
Fiber: 11g