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Dinner on Deadline: Orecchiette With Escarole, White Beans

Although it's a good idea to take a break from the holiday overload of carbs, it's important not to lump all carbohydrates together. Veggies, whole fruits, beans, and whole grains are carb-rich foods we should resolve to eat more of. They are satisfying and packed with essential nutrients, health-protective antioxidants, and fiber.

Orecchiette with escarole, white beans and toasted garlic.
Orecchiette with escarole, white beans and toasted garlic.Read moreGoran Kosanovic for The Washington Post

Although it's a good idea to take a break from the holiday overload of carbs, it's important not to lump all carbohydrates together. Veggies, whole fruits, beans, and whole grains are carb-rich foods we should resolve to eat more of. They are satisfying and packed with essential nutrients, health-protective antioxidants, and fiber.

Orecchiette With Escarole, White Beans

4 servings

1/2 teaspoon kosher salt, more for pasta water

12 ounces dried whole-grain orecchiette pasta

1/4 cup olive oil

4 medium cloves garlic, thinly sliced

1 medium head escarole, chopped (6 cups lightly packed; may sub kale, spinach, or arugula)

6 medium vacuum-packed sun-dried tomatoes, plumped in hot water if dry, chopped (1/4 cup)

One 15-ounce can no-salt-added cannellini beans, drained

1 tablespoon fresh chopped sage

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon freshly ground black pepper

1/4 cup freshly grated Parmigiano-Reggiano, plus more for garnish

1. Bring a large pot of water to boil over high heat. Add a generous pinch of salt, then the dried pasta; cook for 1 minute less than for al dente, according to the package directions. Reserve 1 cup of the pasta water, then drain the pasta into a colander.

2. Meanwhile, combine the oil and garlic in a large skillet over medium heat. Once the oil begins to shimmer, reduce the heat to low; cook for about 8 minutes, stirring frequently, until the garlic is light golden brown. Be careful not to let it burn.

3. Add the escarole; increase the heat to medium and cook for about 3 minutes, stirring once or twice, until it has wilted. Stir in the chopped sun-dried tomatoes, beans, sage, crushed red pepper flakes, the 1/2 teaspoon of salt, and the black pepper; cook, stirring, just until warmed through.

4. If the pasta is still cooking, remove the skillet from the heat and cover. When the pasta is done, add 1/2 cup of its reserved cooking water and the 1/4 cup of Parmigiano-Reggiano to the skillet, stirring to create a sauce; increase the heat to medium-high, then add the cooked pasta, stirring for 1 to 2 minutes or until the pasta is al dente and has absorbed some of the sauce. If the mixture seems dry, add some or all of the remaining pasta cooking water, as needed. Serve with more cheese, if desired.

Per serving: 560 calories, 19 g protein, 81 g carbohydrates, 19 g fat, 3 g saturated fat, 5 mg cholesterol, 360 mg sodium, 17 g dietary fiber, 5 g sugar.