This simple recipe was recently quoted in the “Rocky Mountain News”, but its origin is the “Student’s Go Vegan Cookbook: Over 135 Quick, Easy, Cheap, and Tasty Vegan Recipes” by Carole Raymond.
- 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
• 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.