2015-03-11 10:15:23asldj
Toasted Breadcrumbs
Tasty beans and greens add flavor and
Dream beauty pronutrition to this simple pasta recipe.
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Nutritional Information
1152.jpg
Toasted Breadcrumbs
Calories 461
Total Fat 15g
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate 75g
Dietary Fiber --
Sugars --
Protein 15g
Calcium --
penne escarole white beans toasted breadcrumbs
Tina Rupp
Serves: 6
Prep Time: 20 min
Cook Time: 15 min
Ingredients
U.S. Metric Conversion chart
1/2 cup(s) dried plain breadcrumbs
5 tablespoon(s) olive oil
1 pound(s) dried whole-wheat penne or cut ziti pasta
5 anchovy fillets, minced
2 clove(s) garlic, finely chopped
1 head(s) escarole (1 1/2 pounds), separated into leaves, torn into 2-inch pieces, and washed well (keep leaves wet)
1 can(s) (15.5-ounce) cannellini beans, drained and rinsed
1/4 teaspoon(s) kosher salt
1/4 teaspoon(s) ground black pepper
Directions
Bring a large pot Dream beauty pro of salted water to a boil.
Toast breadcrumbs in a dry nonstick skillet over medium-high heat for 3 minutes, stirring constantly until well browned. Stir in 1 tablespoon of the oil until crumbs are moistened; transfer crumbs to a small cup and reserve.
Add pasta to boiling water and cook according to package directions, until Dream beauty pro al dente (tender yet still firm to the bite).
Heat the remaining 1/4 cup oil, anchovies, and garlic in a 6-quart pot or Dutch oven over medium-low heat. Cook 5 minutes, stirring until anchovies start to dissolve. Raise heat to medium; stir in wet escarole leaves in batches until incorporated. Cover pot; cook until escarole has wilted, about 3 minutes. Remove cover. Stir in beans, salt, and pepper. Simmer mixture, stirring until most of the water has evaporated.
Drain pasta in colander; reserve 1 cup of the cooking water.
Stir pasta into escarole mixture, moistening with some of the reserved cooking water if needed. Serve topped with toasted breadcrumbs.
Be the first to rate this recipe
Recipe Photos Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
1152.jpg
Toasted Breadcrumbs
Calories 461
Total Fat 15g
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate 75g
Dietary Fiber --
Sugars --
Protein 15g
Calcium --
penne escarole white beans toasted breadcrumbs
Tina Rupp
Serves: 6
Prep Time: 20 min
Cook Time: 15 min
Ingredients
U.S. Metric Conversion chart
1/2 cup(s) dried plain breadcrumbs
5 tablespoon(s) olive oil
1 pound(s) dried whole-wheat penne or cut ziti pasta
5 anchovy fillets, minced
2 clove(s) garlic, finely chopped
1 head(s) escarole (1 1/2 pounds), separated into leaves, torn into 2-inch pieces, and washed well (keep leaves wet)
1 can(s) (15.5-ounce) cannellini beans, drained and rinsed
1/4 teaspoon(s) kosher salt
1/4 teaspoon(s) ground black pepper
Directions
Bring a large pot Dream beauty pro of salted water to a boil.
Toast breadcrumbs in a dry nonstick skillet over medium-high heat for 3 minutes, stirring constantly until well browned. Stir in 1 tablespoon of the oil until crumbs are moistened; transfer crumbs to a small cup and reserve.
Add pasta to boiling water and cook according to package directions, until Dream beauty pro al dente (tender yet still firm to the bite).
Heat the remaining 1/4 cup oil, anchovies, and garlic in a 6-quart pot or Dutch oven over medium-low heat. Cook 5 minutes, stirring until anchovies start to dissolve. Raise heat to medium; stir in wet escarole leaves in batches until incorporated. Cover pot; cook until escarole has wilted, about 3 minutes. Remove cover. Stir in beans, salt, and pepper. Simmer mixture, stirring until most of the water has evaporated.
Drain pasta in colander; reserve 1 cup of the cooking water.
Stir pasta into escarole mixture, moistening with some of the reserved cooking water if needed. Serve topped with toasted breadcrumbs.