Penne Pasta with Cannellini Beans and Escarole


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!

Original recipe makes 8 servings


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

  • PREP

    15 mins

  • COOK

    15 mins


    30 mins


  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.


Calories: 310 kcal
Carbohydrates: 60.1 g
Cholesterol: 0 mg
Fat: 2 g
Fiber: 7.5 g
Protein: 13.7 g
Sodium: 316 mg