Pasta with White Beans and Kale |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I created this recipe one night after digging through my refrigerator. I found left-over pasta, home-cooked cannellini beans, and some kale from the farmers' market. I tossed them together with sautèed garlic, fresh parsley, and feta cheese. Not only is the dish super easy, but it is also loaded with folic acid. -CL Reader Ingredients:
1 tablespoon olive oil |
3 garlic cloves, minced |
10 cup chopped kale (about 1 pound) |
1/2 cup fat-free, less-sodium chicken broth |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
3 cups hot cooked whole wheat penne (about 1 1/2 cups uncooked tube-shaped pasta) |
1 tablespoon fresh lemon juice |
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained |
1/4 cup coarsely chopped fresh flat-leaf parsley |
1/4 cup (1-ounce) crumbled feta cheese |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute. Add kale, broth, salt and pepper, stirring to comvine. Cover, reduce heat to medium, and simmer 5 minutes or until the kale wilts, stirring occasionally.
2. Add pasta, juice, and beans to pan, stirring to combine; cook 1 minute or until mixture is thoroughly heated.
3. Divide pasta mixture evenly among 4 plates; sprinkle each serving withi 1 tablespoon parsley and 1 tablespoon cheese.
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