Pasta With White Beans and Kale

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

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.