This is a hearty, rustic dish, which you can vary according to the ingredients you have on hand. It's an adaptation of a recipe from the Moosewood Restaurant Cooks at Home, to which I've added penne, but you could use your favorite chunky pasta. This dish is also one of the few in which I prefer whole-wheat pasta. Any white beans will do, such as great northern, cannellini, navy, or butter beans. Strongly flavored greens, such as escarole, endive, collard greens, etc., contrast nicely with the creamy blandness of the beans, the sourness of the lemon, and the spark of the pepper.
My Private Note
Units: US | Metric
- 1If you need to, cook the pasta until al dente.
- 2While the pasta cooks, sweat the garlic in the olive oil until it just starts to turn golden.
- 3Add the red pepper and the chopped greens, and cook until the greens are wilted and bright green.
- 4Add the beans and lemon juice and heat through, and remove from heat.
- 5Add the cooked pasta and toss. Add salt and pepper to taste.
- 6Serve topped with grated parmesean. (Omit this for a vegan preparation, of course.).
Browse Our Top Penne Recipes
You Might Also Like...View All Penne Recipes
Nutritional Facts for Beans, Greens, and Pasta
Serving Size: 1 (415 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 414.4
- Calories from Fat 73
- Total Fat 8.1 g
- Saturated Fat 1.2 g
- Cholesterol 0.0 mg
- Sodium 39.7 mg
- Total Carbohydrate 71.7 g
- Dietary Fiber 14.2 g
- Sugars 1.6 g
- Protein 18.7 g