Pasta with White Beans and Kale

"I created this recipe one night after digging through my refrigerator. I found left-over pasta, home-cooked cannellini beans, and some kale from the farmers' market. I tossed them together with sautèed garlic, fresh parsley, and feta cheese. Not only is the dish super easy, but it is also loaded with folic acid." --CL Reader

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 325
  • Calories from fat: 19%
  • Fat: 6.7g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.3g
  • Protein: 13.6g
  • Carbohydrate: 54.5g
  • Fiber: 6.8g
  • Cholesterol: 6mg
  • Iron: 3.9mg
  • Sodium: 793mg
  • Calcium: 233mg


  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 10 cup chopped kale (about 1 pound)
  • 1/2 cup fat-free, less-sodium chicken broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups hot cooked whole wheat penne (about 1 1/2 cups uncooked tube-shaped pasta)
  • 1 tablespoon fresh lemon juice
  • 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1/4 cup (1-ounce) crumbled feta cheese


  1. Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute. Add kale, broth, salt and pepper, stirring to comvine. Cover, reduce heat to medium, and simmer 5 minutes or until the kale wilts, stirring occasionally.
  2. Add pasta, juice, and beans to pan, stirring to combine; cook 1 minute or until mixture is thoroughly heated.
  3. Divide pasta mixture evenly among 4 plates; sprinkle each serving withi 1 tablespoon parsley and 1 tablespoon cheese.
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