Ziti with Escarole and Beans

Ziti with Escarole and Beans
Servings: 6 Prep 10 mins Cook 30 mins


  • 8 ounces ziti
  • 6 cups escarole leaves, thinly sliced
  • 2 tablespoons olive oil
  • 3 cloves garlic, finely chopped
  • 1 14 ounce can reduced fat, low-sodium chicken broth
  • 2 1/2 tablespoons flour
  • 1 16 ounce can red or white kidney beans, drained
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper, to taste

Make It

1. Cook pasta in a large saucepot according to package directions. Place escarole in a colander and drain pasta over the leaves. Return cooked pasta and escarole to pot.

2. In the meantime, saute garlic in oil over medium heat in a large skillet until tender. In a separate bowl, blend chicken broth with flour, then pour into the skillet. Add drained beans and cook, stirring occasionally, until mixture boils and thickens.

3. Add broth mixture to the pasta and escarole, tossing well. Season with cheese, salt, and pepper.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 293, Fat, total (g): 7, chol. (mg): 3, sat. fat (g): 2, carb. (g): 45, pro. (g): 13, Percent Daily Values are based on a 2,000 calorie diet.