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October 2007 | Daily Dish #1283
 
Allrecipes - the Daily Dish
Thursday, October 04, 2007, Issue No. 1283
Allrecipes.com
Penne Pasta with Cannellini Beans and Escarole
Submitted By: RENEESM
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 Minutes
  • Cook Time: 15 Minutes
  • Ready In: 30 Minutes
  • Yields: 8 servings
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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