Pasta with White Beans and Kale

"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


4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 325
Caloriesfromfat 19 %
Fat 6.7 g
Satfat 1.7 g
Monofat 3 g
Polyfat 1.3 g
Protein 13.6 g
Carbohydrate 54.5 g
Fiber 6.8 g
Cholesterol 6 mg
Iron 3.9 mg
Sodium 793 mg
Calcium 233 mg


1 tablespoon olive oil
3 garlic cloves, minced
10 cup chopped kale (about 1 pound)
1/2 cup fat-free, less-sodium chicken broth
3/4 teaspoon salt
1/4 teaspoon black pepper
3 cups hot cooked whole wheat penne (about 1 1/2 cups uncooked tube-shaped pasta)
1 tablespoon fresh lemon juice
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


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.