CAVATELLI AND ESCAROLE AND WHITE BEANS

As a time savor substitute a 1-pound package of cut-up kale for the escarole and save yourself the prep. You'll find the kale by the bagged salads in the produce section of most supermarkets.

CAVATELLI AND ESCAROLE AND WHITE BEANS:

8 ounces frozen cavetelli

1 Tablespoon extra-virgin olive oil

3 garlic cloves, minced

1/8 teaspoon crushed red pepper

1 pound escarole, trimmed and cut into 2 inch pcs.

1 (15 1/2 ounce) can small white beans, rinsed & drained

1 cup reduced sodium chicken broth

1/4 teaspoon of salt (or salt to taste)

1/2 cup grated imported Romano or Parmesan Cheese

Cook the cavatelli according to package directions, drain and keep warm

Meanwhile, heat the oil in a Durch oven over medium-high heat. Add the garlic and crushed red pepper, cook, stirring constantely.