Penne with White Beans and Greens
Author: Alisa Fleming
Serves: 4
- 1 tablespoon olive oil
- 1 medium onion, diced (about 1½ 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
- 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.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=161769
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