Rotini with White Beans & Escarole - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Escarole? I’m on a role! Any hearty greens will work for this pantry-friendly dish, though. The beans and pasta choices are equally flexible.


  • 8 oz. uncooked whole wheat rotini
  • 2 Tbsp. extra-virgin olive oil
  • 8 garlic cloves, thinly sliced
  • ½ tsp. crushed red pepper
  • 1 (12 oz.) bag chopped escarole (or kale)
  • ¾ cup low sodium vegetable broth
  • 1 (15 oz.) can cannellini beans, rinsed and drained
  • ½ tsp. salt
  • ¼ cup (1 oz.) 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 crushed red pepper; cook until garlic begins to brown, stirring constantly (45 seconds).
  3. Add escarole; cook until escarole begins to wilt (1 minute).
  4. Add broth; bring to a boil. Reduce heat to medium; cook until escarole is tender and liquid nearly evaporates (5 minutes).
  5. Stir in pasta, beans, and salt. Top with cheese.
Nutritional analysis per serving: Calories 365; Total Fat 11g (14% Daily Value); Saturated Fat 2.5g (13% DV); Trans Fat 0g; Cholesterol 8mg (3% DV); Sodium 505mg (22% DV); Total Carbohydrate 57g (21% DV); Dietary Fiber 11g (39% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 15g; Vitamin D 0% DV; Calcium 15% DV; Iron 20% DV; Potassium 15% DV; Vitamin K 170% DV; Folate 30% DV; Manganese 20% DV.
Recipe by Guiding Stars at
© 2021 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796