Rotini With Escarole, White Beans and Prosciutto
This easy, one-dish meal is great choice for a weeknight supper. Serve with a salad topped with a simple vinaigrette, crusty Italian bread and a glass of Orvieto. Quick, light and delicious. For a meatless version, just omit the prosciutto.
- 8 ounces rotini pasta
- 3 tablespoons extra-virgin olive oil
- 1/2 medium onion, chopped
- 4 cloves garlic, very finely chopped
- 1/4 lb sliced prosciutto, cut into 1/2-inch strips
- 3/4 cup low-sodium chicken broth
- 1 can (15-ounce) cannellini beans, drained and lightly rinsed
- 1/4 teaspoon crushed red pepper flakes
- Salt and freshly ground pepper to taste
- 1 medium head escarole, roughly chopped
- 1/2 cup freshly grated Romano cheese
- Bring a large pot of salted water to a boil for the pasta.
- Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until soft and translucent, 2 to 3 minutes. Add the garlic and sauté for 1 minute longer.
- Add the chicken broth, cannellini beans and crushed red pepper flakes. Simmer for 5 to 6 minutes until the liquid begins to thicken. Season to taste with salt and pepper. Add the escarole in small batches and toss until wilted. Add the prosciutto, remove the pan from the heat, cover and keep warm while you cook the pasta.
- Cook the rotini according to the package directions. Drain well and add to the cannellini mixture. Add the cheese, combine thoroughly and adjust the seasoning if necessary. Serve immediately.
About the cannellini beans:
To rinse the beans "lightly," drain the liquid from the can and refill with fresh water. Drain again and repeat the process. This should rinse most of the salty liquid away, while still leaving a little starch to help thicken the sauce.