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
How to Make It
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.
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I made this for dinner. Omitted the lemon as I didn't have any . And I also only used about 2 cups of Kale . My family didn't like it so I made it into a cold salad the next day by adding Italian salad dressing. . It was a Hit !!!! I will definitely make this again .
this is an awesome recipe if you have left over beans and peppers : ) i was also trying to incorporate kale, which is in season right now. i was actually surprised by how good it turned out. used wide udon noodles and didnt add cheese, lemon or pepper (still delicious!). its also pretty to look at and really healthy for ya (i think) : ) thank you for the recipe!
I have spent my whole life without fruits and veggies and at 28 I am a recent convert to a new way of eating. Ive been vegging out and this was awesome! Fun to make, rewarding to the taste and healthy for the mind and body. This was the fist time eating kale and I used a very generous amount! I wasnt sure how the small can of white beans would take but it really balances out the flavor, so good! I also added some fresh cut skinless tomato chunks to the final plate. The parmasean was a perfect finishing touch. Very good!