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Pasta with White Beans and Kale

Yield 4 servings (serving size: 2 cups)
"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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. Add pasta, juice, and beans to pan, stirring to combine; cook 1 minute or until mixture is thoroughly heated.

  3. Divide pasta mixture evenly among 4 plates; sprinkle each serving withi 1 tablespoon parsley and 1 tablespoon cheese.