Cavatappi with Kale and Fava Beans

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6 servings (serving size: 1 1/2 cups pasta and 2 tablespoons cheese)

Ingredients

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1 tablespoon olive oil
3 large garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon crushed red pepper
28 cups torn fresh kale (about 1 1/2 pounds)
6 cups hot cooked cavatappi (about 4 cups uncooked spiral-shaped pasta)
1 (19-ounce) can fava or kidney beans, drained
3/4 cup (3 ounces) finely grated fresh Parmesan cheese

Preparation

Heat olive oil in a large saucepan over medium-high heat. Add garlic; sauté 1 minute. Add broth, salt, and peppers; cook 2 minutes. Reduce heat to medium-low. Stir in kale, cavatappi, and beans; cook 2 minutes or until heated. Spoon into shallow bowls; top with cheese.

Created date

March 2000

Nutritional Information

Calories 359
Caloriesfromfat 15 %
Fat 5.9 g
Satfat 1.7 g
Monofat 2.4 g
Polyfat 1.1 g
Protein 18.2 g
Carbohydrate 60.6 g
Fiber 5 g
Cholesterol 5 mg
Iron 5.3 mg
Sodium 465 mg
Calcium 267 mg