Servings: 8
dry penne pasta
escarole, chopped
cannellini beans, with liquid
diced tomatoes with garlic and onion, drained
salt and ground black pepper to taste
Penne Pasta with Cannellini Beans and Escarole
0 m
0 m
Ready in:
0 m
  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.