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.
- 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.