Linguine with Garlicky Kale and White Beans

13 Reviews
ADD YOUR REVIEW
Photo: Brian Woodcock; Styling: Cindy Barr 
Yield
Serves 4 (serving size: about 1 3/4 cups)
By Carolyn Tesini
April 2014
RECIPE BY Cooking Light

This dish gets its flavor from loads of chopped fresh garlic. We recommend serving it with toasted baguette slices and a glass of white wine.

Ingredients

  • 8 ounces uncooked linguine
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup chopped fresh garlic
  • 1/2 cup water
  • 1 (8-ounce) package prechopped kale
  • 1 (15-ounce) can unsalted cannellini beans, rinsed and drained
  • 3/4 teaspoon black pepper, divided
  • 1/2 teaspoon salt

Nutritional Information

  • Calories 381
  • Fat 11.8g
  • Satfat 1.7g
  • Monofat 7.4g
  • Polyfat 1.3g
  • Protein 13g
  • Carbohydrate 58g
  • Fiber 5g
  • Cholesterol 0.0mg
  • Iron 4mg
  • Sodium 341mg
  • Calcium 121mg

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.

Step 2

Heat oil and garlic in a large skillet over medium heat. When garlic begins to sizzle, add 1/2 cup water and kale; cover and cook 5 minutes or until kale is tender, stirring occa­sionally. Add beans, 1/2 teaspoon pepper, and salt; cook 1 minute or until thoroughly heated, stirring occasionally. Add pasta and reserved 1/4 cup cooking liquid to pan; toss to coat. Sprinkle remaining 1/4 teaspoon pepper over pasta. Serve immediately.

Chef's Notes

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.

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Ratings & Reviews

YUM!

promogal
May 10, 2016
very good.  added crushed red pepper too. used beef broth instead of water, and wheat lo mein noodles.  will make again.  served with salmon and portobellos. 

StephanieLark's Review

kitten4
August 01, 2014
As written this recipe is a nice solid 3-stars in my book. Adding some lemon zest and lemon juice at the end, adding some red pepper flake and almost doubling the kale took it into the 4-5 star range. No cheese needed! Excellent vegetarian, week-night recipe!

LDombeck's Review

carolfitz
June 20, 2014
This was an ok recipe. Everyone ate it, no one raved though. Good to have once. Very healthy portion size. Not overly garlicky despite the large amount needed.

promogal's Review

hollyjoyjoyjoy
May 05, 2014
Made some of the modifications the other reviewers suggested and it came out great. Added the red pepper flakes and topped with parmesan, plus added a few dried spices into the kale. I also used chicken stock instead of the cooking liquid. Easy and I'd make again.

fallingsnow's Review

fallingsnow
April 23, 2014
Wow...I'll be adding this to my list of favorite CL recipes. My husband and I absolutely loved it. Other than topping it with a little red pepper and parmesan at the table, I wouldn't change a thing. I'm very surprised at some of the lower ratings. I doubled the recipe so that I could use up the box of pasta and 16oz bag of Kale. We will definitely be making this again!

redenton's Review

StephanieLark
April 15, 2014
This was an okay dish for once in a while. However, not something I would serve often.

carolfitz's Review

LDombeck
April 13, 2014
Don't bother with this. Made to recipe, only change was to add with the garlic about of box of mushrooms quartered (to use them up). Way too dry & characterless, had to add more cooking water. Topped with shredded asiago & parmesan & served with sliced tomato salad.

hollyjoyjoyjoy's Review

flowerpot916
April 12, 2014
My husband made this with about half of the garlic, and he subbed spinach for the kale since it's what we had on hand. I then added lemon juice, freshly grated parmesan, extra salt and pepper and some Bragg's Organic Sprinkle (the BEST seasoning ever!!), and it turned out to be a meal we enjoyed and would repeat. It's easy because you can keep noodles, frozen spinach (or kale), canned beans and jarred garlic on hand pretty much all the time. I didn't like it how it was before our additions, but don't count this recipe out until you've made some changes to it, as it was really good with just a little tweaking.

elpell's Review

elpell
April 05, 2014
I turned this into a 4-star, by adding roasted grape tomatoes...just what the recipe doctor ordered! (I also had a little bit of spicy Italian sausage, and that was good, too, but not necessary.) -- In lieu of the sausage, some hot pepper flakes would be another option to toss in at the end. -- It's a good start for a, healthy, quick, economical recipe -- and with a couple of extra ingredients, it will be one you'll come back to again!

flowerpot916's Review

redenton
March 24, 2014
For a five ingredient meal, it delivered what I expected, and it saved me a trip to the grocery store on a busy weeknight. It, however, will not make it into my recipe box. It was too bland and lacking in flavor. I prefer the Two Bean Kale Soup, which uses the same main ingredients as this recipe, and is just as quick to make.
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