Rotini With White Beans And Escarole

• 8 ounces uncooked rotini
• 2 tablespoons extra-virgin olive oil
• 8 garlic cloves, thinly sliced
• 1/2 teaspoon crushed red pepper
• 1 (12-ounce) bag chopped escarole
• 3/4 cup organic vegetable broth
• 1 (15-ounce) can no-salt-added cannellini beans, rinsed and drained
• 1/2 teaspoon salt
• 1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat a large nonstick skillet over medium-high heat. Add oil to pan, and swirl to coat. Add garlic and red pepper; cook for 45 seconds or until garlic begins to brown, stirring constantly. Add escarole; cook 1 minute or until escarole begins to wilt. Add broth; bring to a boil. Reduce heat to medium; cook for 5 minutes or until escarole is tender and liquid nearly evaporates. Stir in pasta, beans, and salt. Top with cheese.
3. Wine Match: With earthy beans, bitter greens, and sharp Parmesan cheese, this dish needs a dose of fruit to bring it to life. Try a pinot grigio with lively melon and citrus flavors, such as Lungarotti Torre di Giano 2010 ($15). --Jeffery Lindenmuth
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rotini, extravirgin olive oil, garlic, red pepper, escarole, vegetable broth, salt, salt, cheese

Taken from www.myrecipes.com/recipe/rotini-white-beans-escarole (may not work)