ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pasta with Beans and Greens

Yield Makes 6 servings
Besides being a delicious and colorful main dish, this recipe boasts generous amounts of protein, fiber, complex carbohydrates, iron, and calcium.

Ingredients

  • 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

Nutrition Information

  • calories 224
  • caloriesfromfat 13 %
  • fat 3.4 g
  • satfat 0.9 g
  • monofat 1.6 g
  • polyfat 0.6 g
  • protein 10.8 g
  • carbohydrate 40.5 g
  • fiber 5.4 g
  • cholesterol 2 mg
  • iron 2.8 mg
  • sodium 434 mg
  • calcium 136 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a large bowl; set aside.

  2. 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.

  3. Add bean mixture to pasta; toss gently. Sprinkle with cheese.

  4. *1 (8-ounce) package sliced fresh mushrooms may be substituted.