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

USMETRIC

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

READ REVIEWS (42)

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.

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REVIEWS

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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

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

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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