Penne Pasta With Cannellini Beans And Escarole

1. 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.

2. 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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Ingredient	Quantity	Energy	Carbohydrates	Lipin
Penne pasta	1 package	0	0	0
salt black pepper	0	0	0	0
cannellini bean	1 can	0	0	0
head escarole	1	0	0	0
tomato onion	1 can	0	0	0