Ingredients
penne - 8 oz.
olive oil - 1 tbsp.
garlic - 2 cloves, minced
oregano - 1 tsp., dried
red onion - 1 cup, chopped
red pepper - 1 cup, diced
fennel bulb - 1 cup, diced
zucchini - 1 cup, diced
tomato - 1 cup, diced
cannellini beans - 15 oz. can, rinsed, drained
escarole - 4 cups, chopped
salt - 1 tsp.
ground black pepper to taste
Cook pasta in salted boiling water until al dente, 8 to 10 minutes. Drain and rinse with cold water to stop cooking; set aside. Heat oil in a large nonstick sauté pan over medium-high heat. Sauté garlic, oregano, onion, pepper, fennel and zucchini 2 minutes. Add tomato; cook 1 minute more. Add beans, pasta, escarole and 1 cup vegetable stock or roasted garlic broth. Simmer 3 minutes, or until vegetables are tender and escarole wilts. Add salt and pepper. Makes 6 servings.
penne - 8 oz.
olive oil - 1 tbsp.
garlic - 2 cloves, minced
oregano - 1 tsp., dried
red onion - 1 cup, chopped
red pepper - 1 cup, diced
fennel bulb - 1 cup, diced
zucchini - 1 cup, diced
tomato - 1 cup, diced
cannellini beans - 15 oz. can, rinsed, drained
escarole - 4 cups, chopped
salt - 1 tsp.
ground black pepper to taste
Cook pasta in salted boiling water until al dente, 8 to 10 minutes. Drain and rinse with cold water to stop cooking; set aside. Heat oil in a large nonstick sauté pan over medium-high heat. Sauté garlic, oregano, onion, pepper, fennel and zucchini 2 minutes. Add tomato; cook 1 minute more. Add beans, pasta, escarole and 1 cup vegetable stock or roasted garlic broth. Simmer 3 minutes, or until vegetables are tender and escarole wilts. Add salt and pepper. Makes 6 servings.
