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Cannellini Beans with Escarole and Spaghetti
Prep: 5 min Cook: 30 min Servings: 4by Catherine Pappas920 recipes>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
Directions
- 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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