Penne Pasta with Cannellini Beans & Escarole
Ingredients List
-
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
Instructions
-
Bring a large pot of salted water to a boil and cook the penne pasta for 8 to 10 minutes, or until al dente. Drain well.
-
In a skillet over medium heat, sauté the escarole, cannellini beans (with their liquid), diced tomatoes, garlic, and onion until heated through. Season with salt and pepper to taste. Toss with the cooked pasta to combine and serve.
Nutritional Information (per portion)
| 310 | Calories |
| 2g | Fat |
| 60g | Carbs |
| 14g | Protein |
| 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.
Evaluation :
5/5