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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1995

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Recipe Summary

total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

143 calories; protein 6.6g; carbohydrates 22.9g; dietary fiber 6.7g; sugars 1g; fat 3.5g; saturated fat 0.5g; vitamin a iu 1164.8IU; vitamin c 10.6mg; folate 118.7mcg; calcium 86.2mg; iron 2mg; magnesium 24.2mg; potassium 651mg; sodium 658.7mg; thiamin 0.1mg.
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