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Ingredientes
- 29 oz. can of cannellini beans – drained
- 2 heads of escarole – washed and ripped
- 4-5 cloves of garlic – chopped
- 3 – 4 marinated chili peppers - chopped
- Juice of ½ lemon
- ½ tsp. salt
- ½ tsp. black pepper
- ½ tsp. red pepper flakes
- ½ cup of chicken broth
- 2-3 tablespoons of olive oil
- 1 lb. of spaghetti – prepared as directed
- Grated Romano or Parmesan cheese
Direcciones
- Heat a large cast iron frying pan with olive oil; add the garlic and chili peppers to sauté on low.
- When the garlic is fragrant add the escarole and cover slightly. The escarole will cook down.
- Add the chicken broth, lemon juice, beans and seasonings and toss. Simmer on low heat while preparing the spaghetti.
- Lift the spaghetti into the escarole and toss.
- Finish with a drizzle of olive oil and grated cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 452g | |
| Recipe makes 4 servings | |
| Calories 727 | |
| Calories from Fat 107 | 15% |
| Total Fat 12.21g | 15% |
| Saturated Fat 2.06g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 1056mg | 44% |
| Potassium 1036mg | 30% |
| Total Carbs 125.21g | 33% |
| Dietary Fiber 17.1g | 57% |
| Sugars 10.56g | 7% |
| Protein 28.99g | 46% |
