Escarole and Beans with Penne

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Escarole and Beans with Penne

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons olive oil

3 garlic cloves -- crushed

1 head escarole -- coarsely chopped and blanched

1 1/2 cups cooked cannelini beans -- rinsed and drained

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 pound penne pasta

 

Heat the oil in a large skillet over medium heat. Add the garlic and cook until

fragrant, about 30 seconds. Add the escarole and simmer until tender, about 5

minutes. Add the beans, salt, and pepper, and simmer over low heat for about 10

minutes to blend the flavors. Cook the penne in a large pot of salted boiling

water, stirring occasionally, until it is al dente, about 8 to 10 minutes. When

the pasta is cooked, drain it and place in a large serving bowl. Remove the

garlic pieces from the escarole and bean mixture, then add the mixture to the

pasta. Toss gently and serve immediately.

 

Other Pasta Choices: ziti, mostaccioli

 

Source:

" Pasta For All Seasons "

Copyright:

" 2000 by Robin Robertson "

 

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Per Serving (excluding unknown items): 594 Calories; 10g Fat (16.1% calories

from fat); 21g Protein; 101g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol;

274mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2

Fat.

 

NOTES : This flavorful dish made frequent appearances on the dinner table when I

was a child, where I learned early on how delicious " eating my greens " could be.

Another dark, leafy green such as chicory (also known as curly endive) may be

substituted for the escarole.

Nutr. Assoc. : 0 0 0 0 0 0 0