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Linguine with Garlicky Kale and White Beans

Photo: Brian Woodcock; Styling: Cindy Barr

 

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.