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.
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
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.