Penne Pasta with Cannellini Beans and Escarole
Submitted By: RENEESM
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!
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Yields: 8 servings
INGREDIENTS
1 (16 ounce) package dry penne pasta
1 head escarole, chopped
1 (15.5 ounce) can cannellini beans, with liquid
1 (14.5 ounce) can diced tomatoes with garlic and onion, drained
salt and ground black pepper to taste
DIRECTIONS
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.
"What lies behind us and what lies before us,are tiny matters compared
to what lies within us"... ~Angelique~
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