Penne Pasta with Cannellini Beans and Escarole

Ingredients

• Salt

  Table

  ¼ dash or 0.1g

• Endive

  Raw

  ¼ head or 128g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  ¼ can or 48g

• Pepper

  Spices, black

  ¼ dash or 0.03g

• White beans

  Mature seeds, canned

  ⁷⁄₁₆ cup or 109g

• Whole wheat pasta

  Dry

  4 oz or 113g

Directions

1. Chop the endive/escarole and dice the tomatoes.
2. Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook for 8 to 10 minutes, or until al dente. Drain the pasta.
3. In a skillet over medium heat, combine the escarole, cannellini beans and their liquid, and diced tomatoes with garlic and onion. Cook and stir until heated through.
4. Season with salt and pepper to taste. Toss the cooked pasta with the vegetable mixture and serve.