Penne Pasta with Cannellini Beans and Escarole

Penne Pasta with Cannellini Beans and Escarole

106
Reneem 1

"This is a great pasta dish. The hardest part of the whole recipe is cutting the escarole. It is fast, simple, and delicious! What more could you ask for? With a loaf of Italian bread it goes a long way. Enjoy!"

Ingredients

30 m {{adjustedServings}} servings 310 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 60.1g
  • 19%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil, and cook the penne pasta 8 to 10 minutes or until al dente; drain.
  2. In a skillet over medium heat, cook and stir the escarole, cannellini beans and liquid, and diced tomatoes with garlic and onion until heated through. Season with salt and pepper. Toss with the cooked pasta to serve.
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Reviews

106
  1. 139 Ratings

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This recipe is really good. I made some slight adjustments so suit my family. Added 1 small onion and 2 cloves of garlic (sauteed like advised by prior reviewer) also added a few shakes of cru...

We're trying to do a meatless dish one night a week, and this really fit the bill (literally -super cheap to make!) Simple to prepare, and it tasted wonderful. Bought a 0.5lb head of escarole,...

Excellent recipe!! I wasn't sure if the brand of diced tomatoes would have enough flavor, so I did saute 1 clove of minced garlic with olive oil prior to adding the escarole. Came out perfect! ...