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
1/4 cup extra virgin olive oil
5 large garlic cloves, minced
1/4 lb curly escarole, sliced
1can white cannellini beans, drained and rinsed
1candiced tomatoes, low sodium, not drained
¼ cup fresh basil leaves, thinly sliced
Optional: 2/3 cup dry white wine, 1/4 tsp salt and black pepper
Instructions
- Cook pasta according to the package directions.
- Heat oil in a large skillet over medium-high heat.
- Add garlic and cook until slightly browned (less than a minute).
- Add escarole; stirring occasionally until wilted, about 2 minutes.
- Add beans, tomatoes with their juice and wine.
- Simmer 5 minutes, stirring occasionally.
- Season to taste with salt and pepper; stir in basil and heat through.
- Drain pasta and toss with the sauce.
Recipe & Photo Source: Canned Food Alliance
