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August 11, 2020 Dinner

White Bean, Escarole and Tomato Pasta

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Prep Time: 10 minutes
Cook Time: 15 minutes
Course: Main Course
Servings: 4 (click to scale)

Ingredients

  • ½ lbs. penne pasta Barilla Plus
  • 1 gal water
  • ½ tsp kosher salt
  • 2 cloves fresh garlic minced
  • ¼ each fresh Spanish onions 1/4” dice
  • 16 each fresh cremini mushrooms sliced
  • 3 each fresh roma tomatoes 1/2” dice
  • 1 head fresh escarole washed and chopped
  • 2 Tbsp extra virgin olive oil
  • 1 ½ cups canned cannellini beans, low sodium rinsed and drained
  • 1 Tbsp solid unsalted butter
  • 1 tsp ground black pepper
  • 4 Tbsp grated Parmesan cheese

Instructions

  • Rinse uncut produce in fresh water. Remove the core and chop the escarole in 2” pieces. Triple wash the escarole as it is very gritty and sandy.
  • Bring water and salt to a boil, add pasta and stir. Cook 7-8 minutes until al dente (firm to the bite). Reserve about a cup of the pasta water for later. Drain pasta and reserve.
  • Mince garlic, 1/4” dice the onion. Rinse beans well in a strainer.
  • In a large sauté pan, add the oil over high heat. Add onion and garlic. Cook 2-3 minutes until onions are translucent but not burned. Add mushrooms, escarole and cook to reduce, about 2 minutes.
  • Add beans, tomatoes and salt and pepper. Let cook for a couple minutes. If all of the liquid is evaporating, add some of the reserved pasta water. Add cooked pasta and butter. Cook for about a minute and toss together. Taste and adjust seasoning if needed.
  • Divide equally into four serving bowls or plates. With a micro plane, shred a tablespoon of fresh parmesan over each dish. Serve immediately.

Video

Nutrition

Calories: 425kcal | Carbohydrates: 65g | Protein: 17g | Fat: 12g | Saturated Fat: 3.5g | Sodium: 570mg | Fiber: 9g | Sugar: 6g
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