Rotini With White Beans And Escarole

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8 ounces uncooked rotini

2 tablespoons extra-virgin olive oil

8 garlic cloves, thinly sliced

1/2 teaspoon crushed red pepper

1 (12-ounce) bag chopped escarole

3/4 cup organic vegetable broth

1 (15-ounce) can no-salt-added cannellini beans, rinsed and drained

1/2 teaspoon salt

1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

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