Pasta With White Beans and Kale

HOWARD L. PUCKETT
Bring superfood kale to your pasta dish for a hearty dinner tonight.

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Nutritional Information

Calories 349
Caloriesfromfat 22 %
Fat 8.5 g
Satfat 2 g
Monofat 4.2 g
Polyfat 1.4 g
Protein 14.1 g
Carbohydrate 54.7 g
Fiber 3.4 g
Cholesterol 5 mg
Iron 3.9 mg
Sodium 289 mg
Calcium 170 mg

Ingredients

2 1/2 cups uncooked radiatore (short coiled pasta), rigatoni, or penne
2 tablespoons olive oil, divided
3 garlic cloves, minced
1 (7-ounce) bottle roasted red bell peppers, drained and sliced
12 cups coarsely chopped kale (about 1/2 pound)
1 (16-ounce) can cannellini beans or other white beans, drained
2 tablespoons fresh lemon juice
1/4 teaspoon coarsely ground pepper
6 tablespoons grated fresh Parmesan cheese

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain pasta in a sieve over a bowl, reserving 1/4 cup cooking liquid; set pasta aside.

Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add minced garlic and sliced bell peppers, and saute 1 minute. Add kale and cannellini beans; cover and cook 5 minutes or until kale is wilted, stirring occasionally. Add cooked pasta, reserved cooking liquid, 1 tablespoon oil, lemon juice, and pepper, and stir well. Spoon the pasta mixture into serving bowls, and sprinkle with Parmesan cheese.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

November 1997