cannellini beans with escarole and spaghetti

Name: Cannellini Beans with Escarole and Spaghetti
Prep time: 5 min
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: - 29 oz. can of cannellini beans – drained; - 2 heads of escarole – washed and ripped; - 4-5 cloves of garlic – chopped; - 3 – 4 marinated chili peppers - chopped; - juice of ½ lemon; - ½ tsp. salt; - ½ tsp. black pepper; - ½ tsp. red pepper flakes; - ½ cup of chicken broth; - 2-3 tablespoons of olive oil; - 1 lb. of spaghetti – prepared as directed; - grated romano or parmesan cheese

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Catherine Cappiello Pappas

Amityville, NY

Updated on Jan 4, 2014

This is a healthful and tasteful dinner!

Rate

prep time 5 Min

cook time 30 Min

method Stove Top

yield 4 serving(s)

Ingredients

- 29 oz. can of cannellini beans – drained
- 2 heads of escarole – washed and ripped
- 4-5 cloves of garlic – chopped
- 3 – 4 marinated chili peppers - chopped
- juice of ½ lemon
- ½ tsp. salt
- ½ tsp. black pepper
- ½ tsp. red pepper flakes
- ½ cup of chicken broth
- 2-3 tablespoons of olive oil
- 1 lb. of spaghetti – prepared as directed
- grated romano or parmesan cheese

How To Make cannellini beans with escarole and spaghetti

Step 1

Heat a large cast iron frying pan with olive oil; add the garlic and chili peppers to sauté on low. When the garlic is fragrant add the escarole and cover slightly. The escarole will cook down. Add the chicken broth, lemon juice, beans and seasonings and toss. Simmer on low heat while preparing the spaghetti. Lift the spaghetti into the escarole and toss. Finish with a drizzle of olive oil and grated cheese.
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