Recipe Penne Pasta with Cannellini Beans and Escarole (Pasta)

Required Ingredients:

• 1 (16 ounce) package dry penne pasta
• 1 head escarole, chopped
• 1 (15.5 ounce) can cannellini beans, with liquid
• 1 (14.5 ounce) can diced tomatoes with garlic and onion, drained
• salt and ground black pepper to taste

Preparing/Cooking:

• 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.
• 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.
• Season with salt and pepper.
• Toss with the cooked pasta to serve.

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