Escarole with Cannellini Beans and Macaroni

Ingredients:

1 head of escarole - cut up
4 cloves of garlic - crushed & 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 ½ a lemon
Grated Romano cheese
Olive oil - for drizzling
1 lb. of your favorite macaroni

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.

This is simple, delicious and so beautiful.

Enjoy with Love,

Catherine

I have submitted this dish in to Ruth over at Presto Pasta Nights! Send her your pasta dishes!