Penne With Greens And Cannellini Beans Food

PENNE WITH TOMATOES & WHITE BEANS

Penne with Tomatoes & White Beans image

I learned how to make this dish from friends in Genoa, Italy, where they're known for creating tasty combinations of veggies, pasta and beans. You can sub feta cheese to give this a Greek twist. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

8 ounces uncooked penne pasta
2 tablespoons olive oil
1 garlic clove, minced
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 can (15 ounces) cannellini beans, rinsed and drained
1 package (10 ounces) fresh spinach, trimmed
1/4 cup sliced ripe olives
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

Steps:

Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes to allow flavors to blend., Add spinach, olives, salt and pepper; cook and stir over medium heat until spinach is wilted. Drain pasta; top with tomato mixture and cheese.

Nutrition Facts : Calories 491 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 1505mg sodium, Carbohydrate 77g carbohydrate (14g sugars, Fiber 9g fiber), Protein 19g protein.

PENNE WITH CANNELLINI BEANS

Penne With Cannellini Beans image

This is a quick, 5 ingredient recipe. It comes from Light and Tasty. You should definitely be using the Italian-style diced tomatoes that come already seasoned with herbs for flavor. If you use plain diced tomatoes, just add some herbs to your liking when putting this recipe together.

Provided by MsBindy

Categories One Dish Meal

Time 30m

Yield 5 serving(s)

Number Of Ingredients 5

Ingredients

8 ounces uncooked penne pasta
2 (14 1/2 ounce) cans Italian-style diced tomatoes
1 (15 ounce) can cannellini beans, rinsed and drained
1 (10 ounce) package Baby Spinach, chopped
1/2 cup romano cheese, shredded

Steps:

Cook pasta according to package directions.
In large saucepan, combine the tomatoes and beans, and bring to a boil.
Reduce heat and simmer uncovered for 10 minutes.
Add spinach, cook and stir for 2 minutes, or until spinach is wilted.
Drain pasta, top with the tomato mixture. Sprinkle with cheese.

Nutrition Facts : Calories 308.2, Fat 4.2, SaturatedFat 1.8, Cholesterol 8.9, Sodium 416.7, Carbohydrate 57.4, Fiber 12.4, Sugar 5.8, Protein 13.5

PENNE WITH GREENS AND WHITE BEANS

Penne With Greens and White Beans image

This is real comfort food! This doubles and triples easily.I like to triple this recipe, but only put the pasta in the amount that I've set aside for our dinner. The rest I freeze. I don't freeze pasta. When I take out the frozen portion, I cook the pasta and add it in. You can use any type of greens that you are fond of. You can add any herbs you like. Don't forget to take the stems out of your greens, they're tough.I use canned vegetable stock, but if you can't find it, chicken stock is acceptable.

Provided by FLUFFSTER

Categories Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 teaspoons olive oil
4 garlic cloves, peeled and minced
1 medium red bell pepper, washed, cored, seeded and chopped
2 lbs fresh greens (spinach, kale, Swiss chard or escarole)
4 teaspoons balsamic vinegar
1/4 cup vegetable stock
2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans other white beans, drained
8 ounces penne (or other tubular pasta)
1/4 cup grated parmesan cheese

Steps:

Heat the oil in a large nonstick skillet over medium-high heat.
Add the garlic and pepper, and saute 2 minutes.
Stir in greens, vinegar, and stock, cover pan, and cook until greens are wilted and tender, but still bright green, 5 to 7 minutes.
Gently stir the beans into greens mixture, set aside, and keep warm until pasta is ready.
Meanwhile, cook pasta according to package directions, until al dente. Drain.
Add pasta to greens/beans mixture and gently mix. Top each serving with 1 tablespoons grated Parmesan.

Nutrition Facts : Calories 576.9, Fat 8.3, SaturatedFat 2.1, Cholesterol 5.5, Sodium 111.2, Carbohydrate 101.3, Fiber 20.3, Sugar 2.1, Protein 27.8

PENNE PASTA WITH CANNELLINI BEANS AND ESCAROLE

Penne Pasta with Cannellini Beans and Escarole image

This is a great pasta dish. The hardest part of the whole recipe is cutting the escarole. It is fast, simple, and delicious! What more could you ask for? With a loaf of Italian bread it goes a long way. Enjoy!

Provided by Renee Trivelli Milillo

Categories World Cuisine Recipes European Italian

Time 30m

Yield 8

Number Of Ingredients 5

Ingredients

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

Steps:

Bring a large pot of lightly salted water to a boil, and cook the penne pasta 8 to 10 minutes or until al dente; drain.
In a skillet over medium heat, cook and stir the escarole, cannellini beans and liquid, and diced tomatoes with garlic and onion until heated through. Season with salt and pepper. Toss with the cooked pasta to serve.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 60.1 g, Fat 2 g, Fiber 7.5 g, Protein 13.7 g, SaturatedFat 0.3 g, Sodium 267.5 mg, Sugar 3.6 g

VEGETABLE PENNE

Vegetable Penne image

We have several friends and family that vegetarians so this is a quick meal is very satisfying. It is the green beans that give it that special flavor which you are sure to love.-Shirley Brazel, Rocklin, California

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

2 cups uncooked penne pasta
1 cup baby carrots, halved lengthwise
1 tablespoon canola oil
1 garlic clove, minced
2 cans (14-1/2 ounces each) stewed tomatoes
2 cups frozen cut green beans
2 teaspoons dried basil
1/2 teaspoon dried oregano
3 tablespoons cornstarch
1/4 cup water
1 tablespoon minced fresh parsley

Steps:

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, basil and oregano; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender., Combine cornstarch and water until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into vegetable mixture. Sprinkle with parsley.

Nutrition Facts : Calories 125 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

PENNE WITH CANNELLINI BEANS

Penne with Cannellini Beans image

Just five ingredients are all you'll need for this meatless pasta created by Brenda Harrell of Joplin, Missouri. With spinach, beans and tomatoes, it's so filling you'll never miss the meat.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 5

Ingredients

8 ounces uncooked penne pasta
2 cans (14-1/2 ounces each) Italian diced tomatoes
1 can (15 ounces) cannellini beans, rinsed and drained
1 package (10 ounces) fresh baby spinach, chopped
1/2 cup shredded Romano cheese

Steps:

Cook pasta according to package directions. Meanwhile, in a large saucepan, bring tomatoes and beans to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add spinach; cook and stir for 2 minutes or until spinach is wilted. Drain pasta; top with tomato mixture. Sprinkle with cheese.

Nutrition Facts : Calories 325 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 1056mg sodium, Carbohydrate 62g carbohydrate (0 sugars, Fiber 7g fiber), Protein 15g protein.

PENNE WITH CANNELLINI BEANS AND ANCHOVIES

Penne With Cannellini Beans and Anchovies image

This dish is very good but because it has anchovies, many people stick up their noses at it but you should try it, you might even like it.

Provided by Manami

Categories Penne

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2 garlic cloves, minced
6 flat anchovies, patted dry
1/2 teaspoon crushed red pepper flakes
1 small onion, chopped into small bits
1 small red bell pepper, chopped into small pieces
1/2 cup olive oil
1 cup fresh breadcrumb
1 teaspoon italian seasoning
1 cup cannellini beans or 1 cup other white beans, rinsed and drained
2 plum tomatoes, seeded and chopped
3/4 lb penne or 3/4 lb other penne pasta
1 (10 ounce) box frozen chopped spinach, thawed, drained and squeezed dry
1/4 cup freshly grated parmesan cheese

Steps:

Combine first 3 ingredients and mince to form paste.
Set aside.
Heat 1/8 cup olive oil in a large(large enough to cook pasta, as well) nonreactive pot over medium high heat.
Add breadcrumbs and cook 3-4 minutes, until crisp, stirring constantly.
Stir in Italian seasoning and pepper, to taste.
Transfer to a bowl and set aside.
Wipe pot clean with a paper towel.
Heat remaining oil in same pot over medium high heat.
Sauté onion and red pepper, till soft(about 5 minutes).
Add garlic paste and cook 1 minute, stirring constantly, until garlic begins to soften.
Stir in beans, tomato, and salt & pepper to taste.
Cook about 1 minute until heated throughout.
Transfer to a large bowl.
Using same pot, cook pasta in boiling salted water 5 minutes.
Add spinach and cook another 5 minutes, or until pasta is al dente.
Drain through a colander, removing as much liquid as possible.
Lightly stir pasta into bean mixture.
Serve sprinkled with breadcrumbs and Parmesan cheese.

Nutrition Facts : Calories 528.8, Fat 22.3, SaturatedFat 3.9, Cholesterol 7.1, Sodium 382.9, Carbohydrate 70.8, Fiber 11.1, Sugar 3.3, Protein 14.6

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Penne With Greens And Cannellini Beans Food

PENNE WITH TOMATOES & WHITE BEANS

I learned how to make this dish from friends in Genoa, Italy, where they're known for creating tasty combinations of veggies, pasta and beans. You can sub feta cheese to give this a Greek twist. -Trisha Kruse, Eagle, Idaho

PENNE WITH CANNELLINI BEANS

This is a quick, 5 ingredient recipe. It comes from Light and Tasty. You should definitely be using the Italian-style diced tomatoes that come already seasoned with herbs for flavor. If you use plain diced tomatoes, just add some herbs to your liking when putting this recipe together.

PENNE WITH GREENS AND WHITE BEANS

PENNE PASTA WITH CANNELLINI BEANS AND ESCAROLE

This is a great pasta dish. The hardest part of the whole recipe is cutting the escarole. It is fast, simple, and delicious! What more could you ask for? With a loaf of Italian bread it goes a long way. Enjoy!

VEGETABLE PENNE

We have several friends and family that vegetarians so this is a quick meal is very satisfying. It is the green beans that give it that special flavor which you are sure to love.-Shirley Brazel, Rocklin, California

PENNE WITH CANNELLINI BEANS

Just five ingredients are all you'll need for this meatless pasta created by Brenda Harrell of Joplin, Missouri. With spinach, beans and tomatoes, it's so filling you'll never miss the meat.

PENNE WITH CANNELLINI BEANS AND ANCHOVIES

This dish is very good but because it has anchovies, many people stick up their noses at it but you should try it, you might even like it.

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