Greens and Beans Pasta is a delicious, warm, and cozy way to get your whole grains, beans, and greens all in one dish. We chose escarole for the greens. We think it adds a pleasant, slightly-strong flavor. And look at that beautiful, deep, green color. It’s as pretty as a picture. Oh wait, that is a picture.
We also like escarole for how it cooks into a nice toothy, texture. Definitely not flimsy, pale, or puny. Escarole is a variety of endive, but less bitter than common endive (Belgian or curly). So if you saw “endive”, and thought “not on my plate!”, we urge you to give it a try just this once. You might be surprised. Of course you can substitute other greens, whichever you like best. But even folks who don’t care for cooked greens (you know who you are on the Garden Dish staff), enjoy this dish, and have asked for seconds.
- 1/2 medium - onion, finely chopped
- 2 medium - garlic cloves, minced or pressed
- 2 15 oz cans - cannellini beans, including the liquid
- 1 lb - escarole leaves, chopped
- 1/2 cup - water
- 1 16 oz pkg - whole-grain penne pasta
- Cook the pasta according to the package directions.
- Meanwhile, saute the onion and garlic in a non-stick skillet over medium heat until the onions are translucent, about 5 minutes.
- Stir in the beans and their liquid, the escarole, and the water. Cover, and continue to cook until the contents are hot and the escarole is wilted, about 10 minutes. Salt to taste.
- To serve, drain the pasta and stir in the escarole mixture.
Nutrition (per serving): 601 calories, 77% calories from carbohydrates, 16% calories from protein, 7% calories from fat, 25.1g fiber.