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
How to Make It
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.
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.