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    Home » Recipes » Vegan Main Dishes

    Pasta with Two Beans and Escarole

    Published: Mar 9, 2020 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Pasta, beans, and greens are a classic trio in Italian cookery. It’s easy to see why—the combination is healthful and hearty. This recipe uses escarole, a sturdy green whose slight bitterness is tempered by cooking. You’ll find it near the lettuces in the produce section. If you’d like, you can substitute an equal amount of curly chicory or a medium-sized bunch of chard. Photos by Hannah Kaminsky.

    Recipe

    Pasta with two beans and escarole

    Pasta with Two Beans and Escarole

    Pasta, beans, and greens are a classic trio in Italian cookery. It’s easy to see why—the combination is healthful and hearty.
    5 from 1 vote
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    Course: Pasta
    Cuisine: Italian
    Diet: Vegan, Vegetarian
    Keyword: pasta and vegetable recipe, pasta recipe
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6
    Calories: 121kcal
    Author: Veg Kitchen

    Ingredients

    • 8 –10 oz fusilli or rotini whole grain or tri-color
    • 2 tbsp extra-virgin olive oil
    • 1 medium onion chopped
    • 3 –4 cloves garlic minced
    • ½ large head escarole well washed, cut into ½-inch wide strips
    • 1 ½ cups or 1 15 oz can cannellini (large white beans), drained and rinsed
    • 1 ½ cups or 1 15 oz can pink or kidney beans, drained and rinsed
    • ¼ cup sun-dried tomatoes oil-cured or not, as desired, cut into narrow strips
    • ¼ cup minced fresh parsley
    • salt and freshly ground pepper to taste
    US Customary - Metric

    Instructions

    • Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
    • Heat about half of the oil in a large, wide skillet. Add the onion and garlic and sauté over medium-low heat until golden, then add the escarole and cover. Steam with only the water clinging to the leaves until wilted, about 4 to 5 minutes, stirring once or twice.
    • Add the beans to the skillet along with the dried tomatoes. Cook for 5 to 7 minutes longer, or until everything is well heated through.
    • Combine the cooked pasta with the skillet mixture in a large serving bowl. Add the remaining olive oil and toss together. Serve at once.

    Nutrition

    Calories: 121kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 24mg | Potassium: 426mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1265IU | Vitamin C: 75mg | Calcium: 113mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     -

    Pasta with two beans and escarole

    Pasta with two beans and escarole

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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