garlicky penne with cannellini beans (recipe, vegan)

[Guest guest]

Catching up with recipes...this one is nice and

springy.

 

Laura

 

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Garlicky Penne with Cannellini Beans

 

Serving Size : 6

 

Amount Measure Ingredient -- Preparation

Method

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8 ounces penne pasta

1 tablespoon olive oil

3 medium garlic cloves -- minced

1 medium red onion -- chopped

1 medium red bell pepper -- diced

1 small fennel bulb -- diced

1 small zucchini -- diced

1 teaspoon dried oregano

1 large tomato -- diced

1 can cannellini beans (15 oz.) --

rinsed and drained

1 small escarole bunch (about 4 cups)

-- chopped

1 cup vegetable broth

1 teaspoon salt

1/2 teaspoon freshly ground pepper

 

Bring large pot of salted water to a boil. Add pasta;

stir to prevent sticking. Cook pasta until just

tender, about 10 minutes. Drain, rinse under cold

running water and drain well. Set aside.

 

In large pot, heat oil over medium-high head. Add

garlic, onion, red pepper, fennel, zucchini and

oregano and cook, stirring often, about 2 minutes. Add

tomato and cook 1 minute. Add beans, pasta, escarole

and broth and cook until vegetables are tender and

escarole wilts, about 4 minutes. Season with salt and

pepper and serve.

 

Source: Vegetarian Times

Copyright: " July 1999 "

Start to Finish Time: " 0:30 "

 

 

 

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