Penne Pasta with Cannellini Beans and Escarole

Name: Penne Pasta with Cannellini Beans and Escarole
Total time: 30
Yield: 8
Ingredients: 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

Recipe by Renee Trivelli Milillo from allrecipes.com

30 Mins.

Ingredients

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

Instructions

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.
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.