Pasta with Beans and Greens

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


Makes 6 servings

Recipe from

Southern Living

Nutritional 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


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


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.