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.
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
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
As written this recipe is a nice solid 3-stars in my book. Adding some lemon zest and lemon juice at the end, adding some red pepper flake and almost doubling the kale took it into the 4-5 star range. No cheese needed! Excellent vegetarian, week-night recipe!
Made some of the modifications the other reviewers suggested and it came out great. Added the red pepper flakes and topped with parmesan, plus added a few dried spices into the kale. I also used chicken stock instead of the cooking liquid. Easy and I'd make again.
Wow...I'll be adding this to my list of favorite CL recipes. My husband and I absolutely loved it. Other than topping it with a little red pepper and parmesan at the table, I wouldn't change a thing. I'm very surprised at some of the lower ratings. I doubled the recipe so that I could use up the box of pasta and 16oz bag of Kale. We will definitely be making this again!
Don't bother with this. Made to recipe, only change was to add with the garlic about of box of mushrooms quartered (to use them up). Way too dry & characterless, had to add more cooking water. Topped with shredded asiago & parmesan & served with sliced tomato salad.
My husband made this with about half of the garlic, and he subbed spinach for the kale since it's what we had on hand. I then added lemon juice, freshly grated parmesan, extra salt and pepper and some Bragg's Organic Sprinkle (the BEST seasoning ever!!), and it turned out to be a meal we enjoyed and would repeat. It's easy because you can keep noodles, frozen spinach (or kale), canned beans and jarred garlic on hand pretty much all the time. I didn't like it how it was before our additions, but don't count this recipe out until you've made some changes to it, as it was really good with just a little tweaking.
I turned this into a 4-star, by adding roasted grape tomatoes...just what the recipe doctor ordered! (I also had a little bit of spicy Italian sausage, and that was good, too, but not necessary.) -- In lieu of the sausage, some hot pepper flakes would be another option to toss in at the end. -- It's a good start for a, healthy, quick, economical recipe -- and with a couple of extra ingredients, it will be one you'll come back to again!
For a five ingredient meal, it delivered what I expected, and it saved me a trip to the grocery store on a busy weeknight. It, however, will not make it into my recipe box. It was too bland and lacking in flavor. I prefer the Two Bean Kale Soup, which uses the same main ingredients as this recipe, and is just as quick to make.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!