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HOWARD L. PUCKETT Photo by: HOWARD L. PUCKETT

Pasta With White Beans and Kale

Bring superfood kale to your pasta dish for a hearty dinner tonight.

Cooking Light NOVEMBER 1997

  • Yield: 6 servings (serving size: 1 1/3 cups)

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

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

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
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Pasta With White Beans and Kale recipe

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