Penne Pasta with Cannellini Beans and Escarole

Name: Penne Pasta with Cannellini Beans and Escarole
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 439 grams cannellini beans, with liquid; 411 grams diced tomatoes with garlic and onion, drained; 1 head escarole, chopped; 8 servings salt and ground black pepper to taste; 454 grams package dry penne pasta

Need a vegan main course? Penne Pasta with Cannellini Beans and Escarole could be an excellent recipe to try. This recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 299 calories, 13g of protein, and 1g of fat. This recipe serves 8. From preparation to the plate, this recipe takes around 30 minutes. A mixture of cannellini beans, canned tomatoes, penne pasta, and a handful of other ingredients are all it takes to make this recipe so tasty.

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.

Ingredients you will need

Penne

Water

Equipment you will use

Pot

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.

Ingredients you will need

Cannellini Beans