Linguine with Garlicky Kale and White Beans

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.

Yield: Serves 4 (serving size: about 1 3/4 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 381
  • Fat: 11.8g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 7.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 13g
  • Carbohydrate: 58g
  • Fiber: 5g
  • Cholesterol: 0.0mg
  • Iron: 4mg
  • Sodium: 341mg
  • Calcium: 121mg

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

Preparation

  1. 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. 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.
Note:

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.

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