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
sugar-free whipped cream
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.
Amount Per Serving: ½ cup pasta
Total Fat: 6.11g
Total Carbs: 25.09g
Dietary Fiber: 3.71g