Serves: 4

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced (about 1 1/2 cups)
• 3 large garlic cloves, minced
• 5 cups chopped escarole or Swiss chard
• Dash of salt and pinch of ground black pepper
• One 15-ounce can whole tomatoes
• One 15-ounce can white beans or navy beans, drained
• 6 to 9 ounces penne
• 1 tablespoon fresh lemon juice

Directions:

• In a medium skillet, heat the oil. Add the onions and saute 5 minutes over medium heat until translucent.

• Add the garlic and cook for 1 minute longer. Stir in the escarole, salt and pepper.

• Cook for 3 to 5 minutes, covered, until the greens are bright green, wilted and reduced by at least half.

• Add the liquid from the tomatoes and coarsely chop tomatoes with a knife right in the can.

• Stir the tomatoes and beans into the skillet and bring the sauce to a gentle simmer.

• Cook the penne in boiling water, stirring occasionally, for 8 to 10 minutes, until al dente. Drain.

• Stir the lemon juice into the sauce. Divide the pasta into 4 serving bowls.

• Top with the sauce and serve immediately.

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