food Penne Pasta with Cannellini Beans and Escarole recipe

Recipe Collections	Home	Link to Us			Appetizer	Barbeque	Beef	Beverage
Bread	Brunch	Cake	Chicken	Christmas	Cookie	Dessert	Holiday	Main Dish
Pasta	Pie	Pork	Salad	Seafood	Side Dish	Soup	Thanksgiving	Vegetarian

Penne Pasta with Cannellini Beans and Escarole recipe

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

Instructions:

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.