White Beans And Fusilli

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 small white onion, minced
• 1 head escarole, roughly chopped
• 2 cups cooked white beans
• 2 tablespoons fresh rosemary or 1 tablespoon dried
• 1 cup chicken broth, homemade or low-sodium canned
• 1 teaspoon salt
• ½ teaspoon fresh ground black pepper
• 2 tablespoons minced flat-leaf parsley
• 1 pound fusilli
• 4 teaspoons chopped Italian parsley
• Freshly grated Parmesan cheese, for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    611 calories; 6 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 111 grams carbohydrates; 13 grams dietary fiber; 4 grams sugars; 26 grams protein; 0 milligrams cholesterol; 984 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Bring a large pot of salted water to boil for the pasta. Meanwhile, warm the olive oil over medium heat. Add the garlic, onion and escarole, and cook, stirring frequently, for 5 to 10 minutes until escarole is wilted. Add the beans and rosemary and saute for one minute. Add the chicken broth, salt and pepper and simmer for 5 minutes. Taste, adjust the seasoning with additional salt and pepper, cover and set aside.
2. Boil fusilli until tender and drain. Toss the pasta with the warm beans. Add parsley and divide among 4 pasta bowls, garnishing each with Parmesan.

25 minutes