White Beans, Greens, and Rosemary

Willett favors pastas made from whole-wheat flour because they can contain anywhere from 4 to 8 grams of fiber per serving. Plain pasta has little, if any, fiber.
serves 4 (serving size: 2 cups)


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12 ounces whole-wheat penne pasta
8 cups packed kale leaves (stems discarded)
1 teaspoon olive oil
4 garlic cloves, minced
1 1/2 teaspoons dried rosemary
1/2 teaspoon crushed red pepper
1 (15-ounce) can cannellini beans, drained and rinsed
1 cup lower sodium low-fat chicken broth
2 tablespoons lemon juice
1/2 cup grated fresh Parmesan cheese


Cook pasta according to package directions. When pasta is almost tender, add kale and cook 1 minute or until pasta and kale are tender; drain.

Heat oil in a large skillet over medium-high heat. Add garlic, rosemary, and red pepper; cook 2 minutes or until spices are fragrant. Add beans; cook 2 minutes or until thoroughly heated. Combine pasta mixture, bean mixture, and remaining ingredients; toss well.

Created date

October 2003

Nutritional Information

Calories 271
Caloriesfromfat 17 %
Fat 5.4 g
Satfat 2.2 g
Monofat 1.6 g
Polyfat 0.7 g
Protein 15.5 g
Carbohydrate 44.5 g
Fiber 4.3 g
Cholesterol 8 mg
Iron 4.2 mg
Sodium 320 mg
Calcium 415 mg