another recipe

I havent' tried this yet but looks great and has lots of fiber! Katie B

Penne Pasta with Cannellini Beans and Escarole

INGREDIENTS
1 (16 ounce) package dry penne pasta
1 head escarole, chopped
1 (15.5 ounce) can cannellini beans, with liquid
1 (14.5 ounce) can diced tomatoes with garlic and onion, drained
salt and ground black pepper to taste
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil, and cook the penne pasta 8 to 10 minutes or until al dente; drain.
2. In a skillet over medium heat, cook and stir the escarole, cannellini beans and liquid, and diced tomatoes with garlic and onion until heated through. Season with salt and pepper. Toss with the cooked pasta to serve.

Nutritional Information
Penne Pasta with Cannellini Beans and Escarole
Servings Per Recipe: 8
Amount Per Serving
Calories: 288
· Total Fat: 1.6g
· Cholesterol: 0mg
· Sodium: 316mg
· Total Carbs: 57g
· Dietary Fiber: 6.8g
· Protein: 12.2g