Recipes Cuisine European Italian Penne Pasta with Cannellini Beans and Escarole 4.1 (158) 122 Reviews 11 Photos This is a great pasta dish. The hardest part of the whole recipe is cutting the escarole. It is fast, simple, and delicious! What more could you ask for? With a loaf of Italian bread it goes a long way. Enjoy! Submitted by Renee Trivelli Milillo Updated on June 8, 2018 Save Rate Print Share Close Add Photo 11 11 11 11 Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 (16 ounce) package dry penne pasta 1 head escarole, chopped 1 (15.5 ounce) can cannellini beans, with liquid 1 (14.5 ounce) can diced tomatoes with garlic and onion, drained salt and ground black pepper to taste Directions Bring a large pot of lightly salted water to a boil, and cook the penne pasta 8 to 10 minutes or until al dente; drain. In a skillet over medium heat, cook and stir the escarole, cannellini beans and liquid, and diced tomatoes with garlic and onion until heated through. Season with salt and pepper. Toss with the cooked pasta to serve. I Made It Print 176 home cooks made it! Nutrition Facts (per serving) 310 Calories 2g Fat 60g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 310 % Daily Value * Total Fat 2g 3% Saturated Fat 0g 2% Sodium 268mg 12% Total Carbohydrate 60g 22% Dietary Fiber 8g 27% Total Sugars 4g Protein 14g 27% Vitamin C 8mg 9% Calcium 91mg 7% Iron 5mg 26% Potassium 509mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.