Penne Pasta with Cannellini Beans and Escarole: A Hearty and Healthy Italian Classic

This Penne Pasta with Cannellini Beans and Escarole is a dish that embodies the rustic charm and wholesome goodness of Italian cuisine. It’s a simple yet satisfying meal, perfect for a weeknight dinner or a cozy weekend lunch. The combination of tender penne pasta, creamy cannellini beans, slightly bitter escarole, and fragrant garlic creates a symphony of flavors and textures that will tantalize your taste buds. This recipe is also incredibly versatile; you can easily adapt it to your liking by adding other vegetables, herbs, or spices. Plus, it’s a relatively healthy and budget-friendly option, making it a win-win for everyone.

## Why This Recipe Works

* **Flavor Harmony:** The mild sweetness of the cannellini beans perfectly complements the slightly bitter escarole, while garlic and olive oil provide a fragrant base. The addition of red pepper flakes adds a subtle kick that balances the richness of the dish.
* **Texture Contrast:** The al dente penne pasta provides a satisfying chew, contrasting beautifully with the creamy beans and the tender escarole. A sprinkle of Parmesan cheese adds a salty, savory element and a touch of creaminess.
* **Nutritional Powerhouse:** This dish is packed with fiber, protein, and vitamins. Cannellini beans are an excellent source of plant-based protein and fiber, while escarole is rich in vitamins A, C, and K. Olive oil provides healthy fats, and garlic boasts numerous health benefits.
* **Easy to Make:** Despite its sophisticated flavor profile, this dish is surprisingly easy to prepare. It requires minimal ingredients and cooking time, making it ideal for busy weeknights.
* **Adaptable:** Feel free to customize this recipe to your liking. You can add other vegetables, such as carrots, celery, or zucchini, or experiment with different herbs and spices. You can also use different types of beans or pasta, depending on your preference.

## Ingredients

* 1 pound penne pasta
* 1/4 cup extra virgin olive oil
* 4 cloves garlic, minced
* 1/2 teaspoon red pepper flakes (or more, to taste)
* 1 large head of escarole, washed and roughly chopped
* 2 (15-ounce) cans cannellini beans, rinsed and drained
* 1 cup vegetable broth (or chicken broth)
* Salt and freshly ground black pepper, to taste
* 1/2 cup grated Parmesan cheese, plus more for serving

## Equipment

* Large pot for boiling pasta
* Large skillet or Dutch oven
* Colander
* Measuring cups and spoons
* Knife
* Cutting board

## Instructions

### Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining the pasta in a colander. Set aside.

*Why it works:* Salting the pasta water seasons the pasta from the inside out. Cooking the pasta al dente ensures that it retains its texture when added to the sauce.

### Step 2: Sauté the Garlic and Red Pepper Flakes

While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes and sauté for about 1-2 minutes, or until the garlic is fragrant and lightly golden. Be careful not to burn the garlic, as it will become bitter.

*Why it works:* Sautéing the garlic in olive oil releases its flavor and aroma. Red pepper flakes add a touch of heat that balances the richness of the dish.

### Step 3: Add the Escarole

Add the chopped escarole to the skillet and cook, stirring occasionally, until it wilts and becomes tender, about 5-7 minutes. If the escarole seems dry, add a tablespoon or two of water to the skillet to help it steam.

*Why it works:* Cooking the escarole reduces its bitterness and makes it more palatable. Adding water helps it to cook evenly and prevents it from burning.

### Step 4: Add the Cannellini Beans and Broth

Add the rinsed and drained cannellini beans and vegetable broth to the skillet. Bring the mixture to a simmer and cook for about 5 minutes, allowing the flavors to meld together. Season with salt and freshly ground black pepper to taste.

*Why it works:* Simmering the beans in the broth allows them to absorb the flavors of the other ingredients. Seasoning with salt and pepper enhances the overall flavor of the dish.

### Step 5: Combine the Pasta and Sauce

Add the cooked penne pasta to the skillet with the escarole and bean mixture. Toss well to combine, ensuring that the pasta is evenly coated with the sauce. If the sauce seems too thick, add a little of the reserved pasta water to thin it out to your desired consistency.

*Why it works:* Adding the pasta to the skillet allows it to absorb the flavors of the sauce. The reserved pasta water contains starch, which helps to thicken the sauce and create a creamy emulsion.

### Step 6: Add the Parmesan Cheese

Stir in the grated Parmesan cheese and toss again to combine. The cheese will melt and create a creamy, cheesy sauce.

*Why it works:* Parmesan cheese adds a salty, savory element and a touch of creaminess to the dish. It also helps to bind the sauce together.

### Step 7: Serve

Serve the penne pasta with cannellini beans and escarole immediately. Garnish with additional grated Parmesan cheese and a drizzle of olive oil, if desired. Enjoy!

*Why it works:* Serving the dish immediately ensures that the pasta remains al dente and the sauce is still creamy.

## Tips and Variations

* **Add other vegetables:** Feel free to add other vegetables to this dish, such as carrots, celery, zucchini, or bell peppers. Sauté them along with the garlic before adding the escarole.
* **Use different herbs:** Experiment with different herbs, such as oregano, thyme, or rosemary. Add them to the skillet along with the garlic.
* **Spice it up:** Add a pinch of cayenne pepper or a dash of hot sauce for extra heat.
* **Add protein:** Add cooked sausage, chicken, or shrimp for a more substantial meal. Brown the protein in the skillet before adding the garlic.
* **Use different beans:** You can substitute other types of beans for the cannellini beans, such as Great Northern beans, kidney beans, or chickpeas.
* **Make it vegan:** Omit the Parmesan cheese or use a vegan Parmesan cheese alternative.
* **Add a squeeze of lemon:** A squeeze of fresh lemon juice at the end adds a bright, zesty flavor.
* **Toast breadcrumbs:** Toasted breadcrumbs add a crunchy texture to the dish. Sprinkle them over the pasta before serving.
* **Use different greens:** If you don’t have escarole, you can substitute other leafy greens, such as spinach, kale, or Swiss chard. Keep in mind that the cooking time may vary depending on the type of green you use.
* **Make it ahead:** You can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, cook the pasta and combine it with the sauce.

## Serving Suggestions

This Penne Pasta with Cannellini Beans and Escarole is a complete meal on its own, but you can also serve it with a side salad or some crusty bread for dipping in the sauce. Here are a few serving suggestions:

* **Side Salad:** A simple green salad with a vinaigrette dressing is a perfect accompaniment to this dish.
* **Crusty Bread:** Serve with crusty bread for dipping in the sauce. Garlic bread or focaccia would also be delicious.
* **Grilled Chicken or Fish:** For a more substantial meal, serve with grilled chicken or fish.
* **Roasted Vegetables:** Roasted vegetables, such as broccoli, Brussels sprouts, or carrots, make a healthy and flavorful side dish.

## Storage Instructions

Leftover Penne Pasta with Cannellini Beans and Escarole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or heat in a skillet over medium heat until warmed through. You may need to add a little water or broth to prevent it from drying out.

## Nutritional Information (Approximate)

(Per serving, based on 6 servings)

* Calories: 450-550
* Protein: 20-25g
* Fat: 15-20g
* Carbohydrates: 60-70g
* Fiber: 10-15g

*Note: Nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.*

This hearty and healthy Penne Pasta with Cannellini Beans and Escarole is sure to become a family favorite. Enjoy!