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Pasta With White Beans and Kale

HOWARD L. PUCKETT
Yield 6 servings (serving size: 1 1/3 cups)
Bring superfood kale to your pasta dish for a hearty dinner tonight.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Cook's Notes

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.