Linguine with Garlicky Kale and White Beans

Linguine with Garlicky Kale and White BeansRecipe
Photo: Brian Woodcock; Styling: Cindy Barr


This dish gets its flavor from loads of chopped fresh garlic. We recommend serving it with toasted baguette slices and a glass of white wine.


Serves 4 (serving size: about 1 3/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 381
Fat 11.8 g
Satfat 1.7 g
Monofat 7.4 g
Polyfat 1.3 g
Protein 13 g
Carbohydrate 58 g
Fiber 5 g
Cholesterol 0.0 mg
Iron 4 mg
Sodium 341 mg
Calcium 121 mg


8 ounces uncooked linguine
3 tablespoons extra-virgin olive oil
1/4 cup chopped fresh garlic
1/2 cup water
1 (8-ounce) package prechopped kale
1 (15-ounce) can unsalted cannellini beans, rinsed and drained
3/4 teaspoon black pepper, divided
1/2 teaspoon salt


1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.

2. Heat oil and garlic in a large skillet over medium heat. When garlic begins to sizzle, add 1/2 cup water and kale; cover and cook 5 minutes or until kale is tender, stirring occa­sionally. Add beans, 1/2 teaspoon pepper, and salt; cook 1 minute or until thoroughly heated, stirring occasionally. Add pasta and reserved 1/4 cup cooking liquid to pan; toss to coat. Sprinkle remaining 1/4 teaspoon pepper over pasta. Serve immediately.


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