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
Gallery
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
143 calories; protein 6.6g 13% DV; carbohydrates 22.9g 7% DV; exchange other carbs 1.5; dietary fiber 6.7g 27% DV; sugars 1g; fat 3.5g 5% DV; saturated fat 0.5g 2% DV; cholesterolmg; vitamin a iu 1164.8IU 23% DV; vitamin c 10.6mg 18% DV; folate 118.7mcg 30% DV; calcium 86.2mg 9% DV; iron 2mg 11% DV; magnesium 24.2mg 9% DV; potassium 651mg 18% DV; sodium 658.7mg 26% DV; thiamin 0.1mg 9% DV.
Exchanges:
1 starch, 1/2 other carbohydrate, 1/2 lean meat