WW Cavatelli with Escarole and White Benas
Verified by stevemur
|8 ozcavatelli; can sub shells, farfalle, or other medium pasta|
|1 1/2 tspOlive oil|
|3 clovesGarlic cloves|
|1/8 tspRed pepper flakes|
|1 lbEscarole; can subs cut up kale|
|15 1/2 oz canWhite beans; rinse and drain, can subs garbanzo beans|
|1 cupChicken broth; or veg broth|
|1/4 cupParmesan cheese grated|
WW Cavatelli with Escarole and White Benas Preparation
1. Cook the pasta according to package directions, drain and keep warm
2. Meanwhile, heat the oil in a Dutch oven over medium-high heat. Add the garlic and red pepper flakes; cook, stirring constantly until fragrant (30 sec). Add the escarole (or kale) a handful at a time, stirring until wilted, about 2 minutes.
3. Add the broth and salt; bring to a simmer. Cook until the broth is slightly reduced, about 4 minutes.
4. Add the pasta and cook until heated through, about 1 minute longer. Remove the Dutch oven from the heat and stir in the Parmesan.
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