Escarole is a slightly bitter, leafy green in the chicory family. It’s usually sold in bunches that look like lettuce, with short, wide, wavy-edged leaves. Escarole is commonly used in Italian cuisine, particularly in soups, salads, pasta, and sautéed veggie dishes. Here, I am featuring it in a delicious, oil-free, tomato and herb sauce, along with creamy cannellini beans, to provide a satisfying, protein-rich, one-dish, vegan meal!
ABOUT THE RECIPE:
Simple, satisfying and quick, this pasta dish is the ideal candidate for a healthy, one pot weeknight meal. Leafy greens, pasta, and protein-rich cannellinni beans are all packed into a flavorful spaghetti dish!
Makes 4 to 6 Servings
INGREDIENTS:
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons water
- 2 teaspoons tamari or coconut aminos
- 1 teaspoon dried oregano
- 1 teaspoon dried marjoram
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper
- 2 medium cloves garlic, minced
- 1 medium head escarole, washed and coarsely chopped
- 1 can (15 to 16 ounces) cannellini beans, drained and rinsed
- 1 pound whole grain spaghetti (use gluten-free if needed)
Put the tomatoes, water, tamari, oregano, marjoram, thyme and crushed pepper in a large skillet. Cover and bring to a simmer over medium heat. Decrease the heat to medium-low and simmer for 10 minutes, stirring occasionally.
Add the garlic, cover and simmer for 15 minutes. Add the escarole and beans, cover and simmer for 10 to 12 minutes, or until the beans are heated through and escarole is soft.
Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Stir in the spaghetti. Decrease the heat to medium-low and cook, stirring occasionally, until the spaghetti is cooked al dente. Lightly drain the spaghetti.
Divide the spaghetti evenly between four to six pasta bowls, top with a generous amount of the escarole-tomato sauce, and serve.
