Greens & Beans Recipe

Time30m

Serves4

Sautéed escaroles, spinach, and white beans in garlic and olive oil, over gluten free penne pasta

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Ingredients

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1
Cook the Pasta
In a large pot of boiling salted water, cook the gluten-free penne pasta according to package instructions until al dente. Drain and set aside.
2
Sauté the Greens
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3
Add Escarole and Spinach
Add the escarole to the skillet and sauté for about 3-4 minutes until it begins to wilt. Then add the spinach and continue cooking for another 2-3 minutes.
4
Incorporate the Beans
Stir in the drained white beans, and season with salt, black pepper, and red pepper flakes. Cook for an additional 2-3 minutes, stirring gently until everything is heated through.
5
Combine with Pasta
Add the cooked penne pasta to the skillet and toss everything together until well combined. Taste and adjust seasoning if necessary.
6
Serve
Serve warm, drizzling with additional olive oil if desired.