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White Beans, Greens, and Rosemary

Yield serves 4 (serving size: 2 cups)
Willett favors pastas made from whole-wheat flour because they can contain anywhere from 4 to 8 grams of fiber per serving. Plain pasta has little, if any, fiber.

Ingredients

  • 12 ounces whole-wheat penne pasta
  • 8 cups packed kale leaves (stems discarded)
  • 1 teaspoon olive oil
  • 4 garlic cloves, minced
  • 1 1/2 teaspoons dried rosemary
  • 1/2 teaspoon crushed red pepper
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 cup lower sodium low-fat chicken broth
  • 2 tablespoons lemon juice
  • 1/2 cup grated fresh Parmesan cheese

Nutrition Information

  • calories 271
  • caloriesfromfat 17 %
  • fat 5.4 g
  • satfat 2.2 g
  • monofat 1.6 g
  • polyfat 0.7 g
  • protein 15.5 g
  • carbohydrate 44.5 g
  • fiber 4.3 g
  • cholesterol 8 mg
  • iron 4.2 mg
  • sodium 320 mg
  • calcium 415 mg

How to Make It

  1. Cook pasta according to package directions. When pasta is almost tender, add kale and cook 1 minute or until pasta and kale are tender; drain.

  2. Heat oil in a large skillet over medium-high heat. Add garlic, rosemary, and red pepper; cook 2 minutes or until spices are fragrant. Add beans; cook 2 minutes or until thoroughly heated. Combine pasta mixture, bean mixture, and remaining ingredients; toss well.