One of the best white bean and kale recipes I've found. I even added a few shrimp. The lemon juice may have been the secret ingredient that moves this from ok to outstanding.
Pasta With White Beans and Kale
HOWARD L. PUCKETT
Bring superfood kale to your pasta dish for a hearty dinner tonight.
Yield: 6 servings (serving size: 1 1/3 cups)
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Amount per serving
- 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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