This dish is so simple and delicious. It's a perfect summertime pasta dish!
Escarole with Cannellini Beans and Macaroni
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Units
Scale
- 1 head of escarole, cut up
- 4 cloves of garlic, crushed and chopped
- Handful of sun-dried tomatoes, sliced
- 1 can of cannellini beans, rinsed
- 1 sweet onion, sliced
- Few slices of salami, sliced
- Dashes of red pepper flakes
- Juice of 1/2 a lemon
- Grated Romano cheese
- Olive oil, for drizzling
- 1 lb. of your favorite macaroni
Instructions
- In a large frying pan, heat a few drizzles of olive oil and place the onion. Let the onion turn a beautiful golden color. Add the garlic and continue to sauté. Gently add the escarole to the pan and let the escarole cook down. Let the escarole remain a beautiful green color and slightly crisp. Do not overcook the escarole. Add the sun-dried tomatoes, cannellini beans, and a few dashes of red pepper flakes.
- Prepare the macaroni and then lift from the water and add to the pan. Drizzle some more olive oil over the top, add the lemon juice, salami, and grated Romano cheese, and toss.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Cuisine: Italian
Enjoy with love always!
Ruth Daniels says
Sounds perfect. Thanks for sharing with PResto Pasta Nights.
Chow and Chatter says
this looks wonderful as ever you make great food so sorry I don't get to visit as often as I should
Rebecca
Joanne says
Mega delicious and mega nutritious! My brother loves escarole - I'm going to have to make this for him!
Sage says
You are bringing macaroni salad to a new level.
Rita
The Food Hunter says
This is a wonderful pasta dish. Thanks for sharing.