Penne Pasta With Beans & Escarole
Easy and quick, you can find enough nutrition for your body, good for lunch, dinner, fantastic side dish.
Yield
8 servingsPrep
10 minCook
16 minReady
26 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
pasta
dry penne |
|
| 1 | each |
escarole
chopped |
* |
| 15.5 | ounces |
beans
canned, cannellini with liquid |
|
| 14.5 | ounces |
tomatoes, canned
diced, with garlic and onion, drained |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
pasta
dry penne |
|
| 1 | each |
escarole
chopped |
* |
| 448 | ml/g |
beans
canned, cannellini with liquid |
|
| 419.1 | ml/g |
tomatoes, canned
diced, with garlic and onion, drained |
|
| 1 | x |
salt and 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.
