Ingredients:
8 ounces elbow macaroni
¼ cup olive oil
4 cloves garlic, minced
19 ounce can cannellini beans, drained and rinsed
14.5 ounce can diced tomatoes, undrained
⅔ cup vegetable broth
1 teaspoon salt
**fresh berries
sugar-free whipped cream
Directions:
Cook macaroni according to directions, al dente (about 8-19 minutes).
Heat the olive oil over medium heat in a large skillet. Add the garlic and cook for 30 seconds. Add the escarole and cook until wilted. Add the beans, tomatoes with the juice, and vegetable broth. Bring to a boil and simmer for 7 minutes stirring occasionally. Add salt. Drain the pasta and toss well with the sauce.
Nutritional Info:
Servings: 10
Amount Per Serving: ½ cup pasta
Calories: 183
Total Fat: 6.11g
Total Carbs: 25.09g
Dietary Fiber: 3.71g
Sugars: 1.93g
Protein: 7.35g