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By: Chris D.
| Description: | ||
| Time: | 15 min (10 min to prepare, 5 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | Eastern European | |
| Number of Servings: | 4 | |
| Ingredients: | ||
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0.25 cup extra virgin olive oil 4 each cloves garlic 0.25 pound curly escarole or 1 sml bunch arugula -- sliced 1 OZ can pasta ready diced tomatoes 1 OZ can cannellini (white kidney beans) -- rinsed & drained 0.666667 cup dry white wine 0.25 cup basil leaves -- thinly sliced 12 ounces spaghetti, salt & pepper to taste |
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| Directions: | ||
| 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. |
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| Notes: | ||
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