Penne Pasta With Cannellini Beans And Escarole Recipes

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PASTA E FAGIOLI: PENNE WITH BEANS AND ESCAROLE



Pasta e Fagioli: Penne with Beans and Escarole image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil, plus extra for drizzling
1 small onion, chopped
2 medium carrots, chopped
2 ribs celery, chopped
6 large sage leaves
1 tablespoon fresh thyme leaves
4 garlic cloves
3 cups cooked borlotti beans
Kosher salt and freshly ground pepper or 1/4 -1/2 teaspoon crushed red pepper flakes
1 (13.5 ounce) box whole wheat medium pasta shells
1 head escarole, washed and leaves finely shredded (about 12 ounces)
1 cup freshly grated parmesan cheese
1/4 cup Sun-dried tomato pesto, optional

Steps:

  • Heat olive oil in a large deep skillet over medium heat. Add onion, carrot and celery, cook until vegetables are slightly softened, 5 minutes. Add 1 cup water, season with salt and pepper, cover, cook until tender,10 minutes.
  • Meanwhile, finely chop sage, thyme, and garlic together. Stir beans and chopped herbs mixture into vegetables
  • Cook pasta according to package directions, for 5 minutes. Add escarole, stir and cook, until shells are al dente, 1 to 2 minutes more. Drain.
  • Add pasta and escarole to the vegetables. Stir in 3/4 cup cheese, season with salt and pepper to taste. Serve with grated cheese and a dollup of tomato pesto if desired.

PENNE WITH CANNELLINI BEANS



Penne With Cannellini Beans image

This is a quick, 5 ingredient recipe. It comes from Light and Tasty. You should definitely be using the Italian-style diced tomatoes that come already seasoned with herbs for flavor. If you use plain diced tomatoes, just add some herbs to your liking when putting this recipe together.

Provided by MsBindy

Categories     One Dish Meal

Time 30m

Yield 5 serving(s)

Number Of Ingredients 5

8 ounces uncooked penne pasta
2 (14 1/2 ounce) cans Italian-style diced tomatoes
1 (15 ounce) can cannellini beans, rinsed and drained
1 (10 ounce) package Baby Spinach, chopped
1/2 cup romano cheese, shredded

Steps:

  • Cook pasta according to package directions.
  • In large saucepan, combine the tomatoes and beans, and bring to a boil.
  • Reduce heat and simmer uncovered for 10 minutes.
  • Add spinach, cook and stir for 2 minutes, or until spinach is wilted.
  • Drain pasta, top with the tomato mixture. Sprinkle with cheese.

Nutrition Facts : Calories 308.2, Fat 4.2, SaturatedFat 1.8, Cholesterol 8.9, Sodium 416.7, Carbohydrate 57.4, Fiber 12.4, Sugar 5.8, Protein 13.5

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