This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 30 mins

Penne Pasta with Cannellini Beans and Escarole

Read Reviews (92)

"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!" — RENEESM

Ingredients Edit and Save

Watch video tips and tricks

Pumpkin Pasta

Pasta with Fresh Tomato Sauce

Brooklyn Girl's Penne Arrabbiata

Baked Penne with Italian Sausage

Pasta Fazoolander

Penne with Spicy Vodka Tomato Cream Sauce

Creamy Tomato & Tuna Penne Pasta

Roasted Veggie Pasta

Goat Cheese and Arugula Over Penne

Garlic: Fresh Vs. Powdered

How to Cut Onions

Freshly Ground vs. Pre-Ground Pepper

Types of Salt

Original recipe makes 8 servings Change Servings

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

Check All Add to Shopping List

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.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 30 mins

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

May 18, 2005

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 red pepper and topped with fresh grated romano cheese. Very good and REALLY, REALLY easy to make!! Thanks for a great recipe!!

—CRUISEM

See full review »

Most Helpful Critical Review

Jul 24, 2009

Unfortunately, we didn't like this so much. It really didn't have much flavor - it just tasted like beans and escarole. I shouldn't have been surprised given so few ingredients, but I did add red pepper and some parmesan cheese and it was still pretty bland, although the red pepper did help. Usually we take leftovers to work, but we threw this out.

—MichelleH

See full review »

121 Ratings

See other versions of this recipe!

Jan 12, 2006

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 it 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.

—LIZCANCOOK

See full review »

Oct 05, 2004

Excellent recipe!! I wasn't sure if the brand of diced tomatoes would have enough flavor, so I did saute 1 clove of minced garlic with olive oil prior to adding the escarole. Came out perfect! Will definitely be a keeper, thank you!

—MARYBETH7

See full review »

Apr 04, 2007

This was an easy week night recipe for a working mother/wife. I added sauted diced chicken tenders (boneless and skinless), onions and garlic to the recipe. My husband and daughter really liked this. My husband even said that this recipe is a "keeper".

—SavvyTech

See full review »

Jun 09, 2007

Rather then buying the diced tomatoes with garlic and onion, I diced them on my own and cooked them in a little olive oil first. I did not have cannellini beans so I used white northern beans. I also substituted organic whole wheat rotini for the penne. I loved this recipe, but felt it needed more flavor (which was easy enough to add on my own). I would definitely make it again!

—veggggies

See full review »

Feb 26, 2006

I made this recipe without the Escarole. It was delicious.

—DBROWN2251

See full review »

May 31, 2006

I used regular diced canned tomatos and added garlic and italian seasonings, as well as two links of reduced fat sweet italian turkey sausage. It was fantastic and really easy.

—melissa

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

No-Cream Pasta Primavera

Suki's Spinach and Feta Pasta

Wendy's Quick Pasta and Lentils

Twelve Minute Pasta Toss

Lemon Asparagus Pasta

Quinoa and Black Beans

Quick Mediterranean Pasta

Pasta and Cauliflower

Savory Kale, Cannellini Bean, and Potato Soup

Refried Beans Without the Refry

ADVERTISE WITH US

Nutrition

Calories
310 kcal
16%

Carbohydrates
60.1 g
19%

Cholesterol
0 mg
0%

Fiber
7.5 g
30%

Protein
13.7 g
27%

Sodium
316 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Penne Pasta with Cannellini Beans and Escarole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 310
Calories from Fat: 18

% Daily Value *
Total Fat 2g 3 %
Saturated Fat 0.3g 2 %
Cholesterol 0mg 0 %
Sodium 316mg 13 %
** Potassium 509mg 14 %
Total Carbohydrates 60.1g 19 %
Dietary Fiber 7.5g 30 %
Protein 13.7g 27 %
Sugars 3.6g
Vitamin A 34 %
Vitamin C 13 %
Calcium 11 %
Iron 47 %
** Thiamin 39 %
** Niacin 42 %
** Vitamin B6 8 %
** Magnesium 22 %
** Folate 127 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.