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Pasta with Escarole and Beans


3T. olive oil
2 cloves garlic, thinly sliced
pinch of red pepper flakes
1 bunch fresh escarole, cleaned and coarsely chopped
1 cup chicken broth
15 oz. can white beans (cannellini beans)
pinch of salt
1/2 lb. pasta of choice, cooked "al dente", drained
shaved Parmesan or Romano cheese


In a large skillet, heat oil and saute garlic for 30 seconds over medium heat. Add red pepper flakes and escarole. Cook for 2 minutes until escarole has wilted slightly. Add broth, beans, salt and pasta. Toss until well combined. Serve with shaved cheese on top. Serves 3-4 as a side dish, 2 as a main course.

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