Pasta With White Beans and Kale |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Bring superfood kale to your pasta dish for a hearty dinner tonight. Ingredients:
2 1/2 cups uncooked radiatore (short coiled pasta), rigatoni, or penne |
2 tablespoons olive oil, divided |
3 garlic cloves, minced |
1 (7-ounce) bottle roasted red bell peppers, drained and sliced |
12 cups coarsely chopped kale (about 1/2 pound) |
1 (16-ounce) can cannellini beans or other white beans, drained |
2 tablespoons fresh lemon juice |
1/4 teaspoon coarsely ground pepper |
6 tablespoons grated fresh parmesan cheese |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a sieve over a bowl, reserving 1/4 cup cooking liquid; set pasta aside.
2. Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add minced garlic and sliced bell peppers, and saute 1 minute. Add kale and cannellini beans; cover and cook 5 minutes or until kale is wilted, stirring occasionally. Add cooked pasta, reserved cooking liquid, 1 tablespoon oil, lemon juice, and pepper, and stir well. Spoon the pasta mixture into serving bowls, and sprinkle with Parmesan cheese.
|
|