Penne with White Beans and Greens

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This simple penne with white beans and greens 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.

Special Diet Notes: Penne with White Beans and Greens

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free peanut-free, soy-free, vegan, plant-based, and vegetarian. Optionally gluten-free.

Penne with White Beans and Greens
 
Author:
Serves: 4
Ingredients
  • 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
Instructions
  1. In a medium skillet, heat the oil. Add the onions and saute 5 minutes over medium heat until translucent.
  2. Add the garlic and cook for 1 minute longer. Stir in the escarole, salt and pepper.
  3. Cook for 3 to 5 minutes, covered, until the greens are bright green, wilted and reduced by at least half.
  4. Add the liquid from the tomatoes and coarsely chop tomatoes with a knife right in the can.
  5. Stir the tomatoes and beans into the skillet and bring the sauce to a gentle simmer.
  6. Cook the penne in boiling water, stirring occasionally, for 8 to 10 minutes, until al dente. Drain.
  7. Stir the lemon juice into the sauce. Divide the pasta into 4 serving bowls.
  8. Top with the sauce and serve immediately.
 

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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