Ooh this was yummy! Very easy to prepare; light and refreshing; full of flavor.....what else can I say about this quick and simple weeknight pasta dish?!
Well, actually, there is one thing.... I wasn't able to find escarole at Whole Foods (and if I can't find it at Whole Foods I don't bother trying to find it anywhere else). So, with help from the store's "foodies" I settled on Earthbound Farm Organics Deep Green Blends Zen Mix. It was an Asian greens, spinach and kale mix. It was great! All that to say, if you can't find escarole, other types of strong greens will suffice.
This recipe comes from the pages of Prevention magazine:
8 oz whole wheat farfalle pasta <bowtie>
2 tsp minced garlic
1 1/2 cups vegetable stock
Salt & Pepper to taste
Prepare 8 oz whole wheat farfalle or other pasta per package directions and drain. Heat 2 Tbsp olive oil in large skillet over medium-high heat. Add 1 1/2 cups sliced onion and a pinch of salt. Cook, stirring, until golden brown, about 5 minutes. Reduce heat to low, add 2 tsp minced garlic, and cook 1 minute longer. Transfer to plate.
To skillet, add 6 cups (7 oz) chopped escarole, 1 3/4 cups cooked or rinsed and drained canned white beans (15 oz can), 1 1/2 cups vegetable stock, and 1/4 cup (1 oz) chopped sun-dried tomatoes. Simmer until escarole is just tender, about 3 minutes. Add pasta, 1/4 tsp red-pepper flakes, and salt and black pepper to taste. Toss until coated and well combined. Serve topped with reserved onion mixture.