I really enjoyed this recipe. I made it as written - and ended up eating it as the main course because it was so good.
Pasta With White Beans and Kale
More From Cooking Light
- Calories: 349
- Calories from fat: 22%
- Fat: 8.5g
- Saturated fat: 2g
- Monounsaturated fat: 4.2g
- Polyunsaturated fat: 1.4g
- Protein: 14.1g
- Carbohydrate: 54.7g
- Fiber: 3.4g
- Cholesterol: 5mg
- Iron: 3.9mg
- Sodium: 289mg
- Calcium: 170mg
- 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
- 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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