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Penne Pasta With Beans & Escarole

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Submitted by happyzhangbo

Easy and quick, you can find enough nutrition for your body, good for lunch, dinner, fantastic side dish.

YIELD

8 servings

PREP

10 min

COOK

16 min

READY

26 min

Ingredients

16 462.4
OUNCES ML/G PASTA
dry penne
1 1
EACH EACH ESCAROLE
chopped *
15.5 448
OUNCES ML/G BEANS
canned, cannellini with liquid
14.5 419.1
OUNCES ML/G TOMATOES, CANNED
diced, with garlic and onion, drained
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 170g (6.0 oz)
Amount per Serving
Calories 280 6% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 330mg 14%
Total Carbohydrate 19g 19%
Dietary Fiber 6g 23%
Sugars g
Protein 22g
Vitamin A 1% Vitamin C 10%
Calcium 6% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
 
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