Greens And Beans Recipe
Sautéed escarole, spinach and white beans with olive oil, garlic in a lemon sauce over gluten free penne pasta
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add gluten-free penne pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- 3
Add Greens
Add the chopped escarole and fresh spinach to the skillet. Sauté for 5-7 minutes, or until the greens are wilted and tender.
- 4
Combine Beans and Season
Stir in the drained white beans, lemon juice, salt, and black pepper. Cook for an additional 3-5 minutes until heated through.
- 5
Combine with Pasta
Add the cooked penne pasta to the skillet and toss everything together until well combined. Adjust seasoning if necessary.
- 6
Serve
Serve hot, garnished with additional lemon juice or olive oil if desired.
