From Redbook
Tasty beans and greens add flavor and nutrition to this simple pasta recipe.
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Nutritional Information
Calories 461
Total Fat 15g
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate 75g
Dietary Fiber --
Sugars --
Protein 15g
Calcium --
penne escarole white beans toasted breadcrumbs
Tina Rupp
Serves: 6
Prep Time: 20 min
Cook Time: 15 min
Ingredients
U.S. Metric Conversion chart
1/2 cup(s) dried plain breadcrumbs
5 tablespoon(s) olive oil
1 pound(s) dried whole-wheat penne or cut ziti pasta
5 anchovy fillets, minced
2 clove(s) garlic, finely chopped
1 head(s) escarole (1 1/2 pounds), separated into leaves, torn into 2-inch pieces, and washed well (keep leaves wet)
1 can(s) (15.5-ounce) cannellini beans, drained and rinsed
1/4 teaspoon(s) kosher salt
1/4 teaspoon(s) ground black pepper
Directions
Bring a large pot of salted water to a boil.
Toast breadcrumbs in a dry nonstick skillet over medium-high heat for 3 minutes, stirring constantly until well browned. Stir in 1 tablespoon of the oil until crumbs are moistened; transfer crumbs to a small cup and reserve.
Add pasta to boiling water and cook according to package directions, until al dente (tender yet still firm to the bite).
Heat the remaining 1/4 cup oil, anchovies, and garlic in a 6-quart pot or Dutch oven over medium-low heat. Cook 5 minutes, stirring until anchovies start to dissolve. Raise heat to medium; stir in wet escarole leaves in batches until incorporated. Cover pot; cook until escarole has wilted, about 3 minutes. Remove cover. Stir in beans, salt, and pepper. Simmer mixture, stirring until most of the water has evaporated.
Drain pasta in colander; reserve 1 cup of the cooking water.
Stir pasta into escarole mixture, moistening with some of the reserved cooking water if needed. Serve topped with toasted breadcrumbs.
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