Penne Pasta with Cannellini Beans and Escarole Recipe -
Penne Pasta with Cannellini Beans and Escarole Recipe
  • READY IN 30 mins

Penne Pasta with Cannellini Beans and Escarole

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  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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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!!

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.

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.

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!

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".

Feb 26, 2006

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

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!

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.


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  • Calories
  • 310 kcal
  • 16%
  • Carbohydrates
  • 60.1 g
  • 19%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2 g
  • 3%
  • 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.

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