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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