Orecchiette With Escarole, White Beans and Toasted Garlic

1 week ago 7

Democracy Dies successful Darkness

3.9 (30)

By Ellie Krieger

This pasta, packed with escarole and achromatic beans, gets its aromatic, mellow flavoring from slowly-cooked ail and caller sage. It calls for whole-grain pasta, which stands up beautifully to the heavy flavors successful the dish, and is afloat of fibre and antioxidants, but consciousness escaped to usage regular pasta, if you prefer.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Ingredients

1/4 spoon good salt, positive much arsenic needed
12 ounces dried orecchiette pasta, preferably whole-grain
1/4 cupful olive oil
4 ail cloves, thinly sliced
1 mean caput escarole, chopped (about 6 cups, lightly packed)
One (15-ounce) tin no-salt-added cannellini beans, drained and rinsed
6 mean vacuum-packed sun-dried tomatoes, plumped successful blistery h2o if precise dry, chopped (1/4 cup)
1 tablespoonful chopped caller sage leaves
1/4 spoon crushed reddish capsicum flakes
1/4 spoon freshly crushed achromatic pepper
1/4 cupful grated parmesan cheese, positive much for optional garnish

Nutritional Facts

Per serving

Calories
560
Fat
19 g
Saturated Fat
3 g
Carbohydrates
81 g
Sodium
360 mg
Cholesterol
5 mg
Protein
19 g
Fiber
17 g
Sugar
5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Tested by Bonnie S. Benwick.

Published January 6, 2016

Updated March 15, 2026