"I created this recipe one night after digging through my refrigerator. I found left-over pasta, home-cooked cannellini beans, and some kale from the farmers' market. I tossed them together with sautèed garlic, fresh parsley, and feta cheese. Not only is the dish super easy, but it is also loaded with folic acid." --CL Reader
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 cup (1-ounce) crumbled feta cheese
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute. Add kale, broth, salt and pepper, stirring to comvine. Cover, reduce heat to medium, and simmer 5 minutes or until the kale wilts, stirring occasionally.
Add pasta, juice, and beans to pan, stirring to combine; cook 1 minute or until mixture is thoroughly heated.
Divide pasta mixture evenly among 4 plates; sprinkle each serving withi 1 tablespoon parsley and 1 tablespoon cheese.