Penne Pasta with Cannellini Beans and Escarole

4.1

(158)

122 Reviews

11 Photos

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!

Submitted by Renee Trivelli Milillo

Updated on June 8, 2018

11

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Servings:

8

Yield:

8 servings

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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

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.

Nutrition Facts (per serving)

310	Calories
2g	Fat
60g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 310
% Daily Value *
Total Fat 2g	3%
Saturated Fat 0g	2%
Sodium 268mg	12%
Total Carbohydrate 60g	22%
Dietary Fiber 8g	27%
Total Sugars 4g
Protein 14g	27%
Vitamin C 8mg	9%
Calcium 91mg	7%
Iron 5mg	26%
Potassium 509mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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