Pasta e Fagioli: Penne with Beans and Escarole
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 581
- Total Fat
- 19
- Saturated Fat
- 6
- Carbohydrates
- 77
- Dietary Fiber
- 14
- Sugar
- 4
- Protein
- 26
- Cholesterol
- 17
- Sodium
- 874
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
Ingredients
1/4 cup extra-virgin olive oil, plus extra for drizzling
1 small onion, chopped
2 medium carrots, chopped
2 ribs celery, chopped
6 large sage leaves
1 tablespoon fresh thyme leaves
4 garlic cloves
3 cups cooked borlotti beans
Kosher salt and freshly ground pepper or 1/4 -1/2 teaspoon crushed red pepper flakes
1 (13.5 ounce) box whole wheat medium pasta shells
1 head escarole, washed and leaves finely shredded (about 12 ounces)
1 cup freshly grated parmesan cheese
1/4 cup Sun-dried tomato pesto, optional
Directions
- Heat olive oil in a large deep skillet over medium heat. Add onion, carrot and celery, cook until vegetables are slightly softened, 5 minutes. Add 1 cup water, season with salt and pepper, cover, cook until tender,10 minutes.
- Meanwhile, finely chop sage, thyme, and garlic together. Stir beans and chopped herbs mixture into vegetables
- Cook pasta according to package directions, for 5 minutes. Add escarole, stir and cook, until shells are al dente, 1 to 2 minutes more. Drain.
- Add pasta and escarole to the vegetables. Stir in 3/4 cup cheese, season with salt and pepper to taste. Serve with grated cheese and a dollup of tomato pesto if desired.