Tomato, White Bean & Escarole Sauce
The addition of creamy white beans and slightly-bitter escarole to jarred marinara result in a hearty pasta sauce. Try it over whole-wheat rigatoni or slices of seared storebought polenta, topped with freshly grated Parmesan cheese. Source: EatingWell Magazine, January/February 1995
Ingredients
Directions
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Heat oil in a saucepan over medium heat. Add garlic and stir until golden, about 30 seconds. Add marinara sauce, escarole, beans and wine. Bring to a simmer and cook for 1 minute. Season with salt and pepper.
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Nutrition Facts
Per Serving:
143 calories; 3.5 g total fat; 659 mg sodium. 22.9 g carbohydrates; 6.6 g protein; Full Nutrition
Exchanges:
1 starch, 1/2 other carbohydrate, 1/2 lean meat