Besides being a delicious and colorful main dish, this recipe boasts generous amounts of protein, fiber, complex carbohydrates, iron, and calcium.
8 ounces uncooked bow tie pasta
1 large onion, chopped
1 (6-ounce) package portobello mushroom caps, halved and sliced*
2 teaspoons olive oil
4 cups chopped fresh kale or spinach (about 6 ounces)
1 cup reduced-sodium chicken broth
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15-ounce) can great Northern beans, rinsed and drained
1/4 cup shredded Parmesan cheese
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a large bowl; set aside.
Saute onion and mushrooms in hot oil in a large skillet over medium heat 5 minutes. Add kale and next 4 ingredients; cook, stirring often, 15 minutes or until kale is tender. Add beans, and cook 1 minute.
Add bean mixture to pasta; toss gently. Sprinkle with cheese.
*1 (8-ounce) package sliced fresh mushrooms may be substituted.
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