Penne Pasta with Cannellini Beans and Escarole92 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“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!” - by RENEESM
Original recipe yields 8 servings
- 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.
- 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.
Amount Per Serving (8 total)
- 310 cal
- 2 g
- 60.1 g
Based on a 2,000 calorie diet
Reviews (92)Rate This Recipe
"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 crushed r..." See moreed pepper and topped with fresh grated romano cheese. Very good and REALLY, REALLY easy to make!! Thanks for a great recipe!!"
"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, and i..." See moret was just right. Like the previous reviewers, I sauteed 1t of extra garlic in 1T olive oil before adding the rest of the ingredients, then a shake of red pepper flakes at the end. My husband like his with grated parm on it, but I thought it was delicious, as is. Creamy, hearty and satisfying."
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