Escarole & Garlic, Cannellini Beans, Penne Recipe
Savor the rich, earthy flavors of tender escarole and roasted garlic, perfectly paired with creamy cannellini beans. This delightful medley is tossed with al dente penne pasta, creating a comforting dish that’s both hearty and wholesome. Finished with a drizzle of olive oil and a sprinkle of Parmesan, it's a delightful celebration of simple, fresh ingredients that will warm your soul.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté Garlic
In a large skillet, heat the olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing until the garlic becomes fragrant and lightly golden, about 1-2 minutes.
- 3
Add Escarole and Beans
Add the chopped escarole to the skillet and cook until wilted, about 3-4 minutes. Stir in the cannellini beans, salt, and black pepper, cooking until heated through, about 2-3 minutes.
- 4
Combine and Serve
Add the cooked penne to the skillet, tossing everything together to combine. Adjust seasoning to taste. Serve hot, garnished with grated Parmesan cheese.
