Penne Pasta With Beans and Escarole

1. 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. 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.

3. 3

   Season with salt and pepper.

4. 4

   Toss with the cooked pasta to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.