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Penne Pasta with Cannellini Beans and Escarole

SUBMITTED BY: RENEESM      PHOTO BY: CRUISEM

"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 Min
COOK TIME  15 Min
READY IN  30 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

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

  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.
  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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2004 by MARYBETH7
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!

9 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 9, 2007 by veggggies
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!

8 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 18, 2005 by CRUISEM
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!!

8 users found this review helpful


 
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Recipe Submitter:

RENEESM
Photo by Allrecipes
Cooking Level: Intermediate
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 288

  • Total Fat: 1.6g
  • Cholesterol: 0mg
  • Sodium: 316mg
  • Total Carbs: 57g
  •     Dietary Fiber: 6.8g
  • Protein: 12.2g

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