Penne Pasta with Cannellini Beans and Escarole
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!
INGRIDIENT
DIRECTION
Step: 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.
Step: 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.
NUTRITION FACT
Per Serving: 310 calories; protein 13.7g; carbohydrates 60.1g; fat 2g; sodium 267.5mg.
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