Penne with Garbanzos, Escarole, and Plum Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
3 garlic cloves, crushed |
8 cups coarsely chopped escarole |
2 cups diced seeded plum tomatoes |
1/2 cup chopped fresh basil |
2 tablespoons chopped fresh sage |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 (15-ounce) can chickpeas (garbanzo beans), drained |
4 cups cooked penne (about 2 1/2 cups uncooked tubular-shaped pasta) |
1/4 cup red wine vinegar |
Directions:
1. Heat oil in a large skillet over medium heat. Add garlic; sauté 1 minute. Add escarole; sauté 4 minutes or until escarole begins to wilt. Add tomatoes and next 5 ingredients (tomatoes through beans); cook 2 minutes, stirring occasionally. Stir in pasta and vinegar; cook 2 minutes or until thoroughly heated.
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