Penne Pasta with Cannellini Beans and Escarole

Ingredients

• Salt

  Table

  1 dash or 0.4g

• Endive

  Raw

  1 head or 513g

• Diced Tomatoes with Roasted Garlic and Onions

  Giant

  ¾ cup or 182g

• Pepper

  Spices, black

  1 dash or 0.1g

• White beans

  Mature seeds, canned

  1 ⅔ cup or 437g

• Whole wheat pasta

  Dry

  16 oz or 454g

Directions

1. Chop the endive/escarole. Dice tomatoes.
2. 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.
3. 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.