Linguine with Garlicly Kale and White Beans

By PRBixler

Serves 4 (serving-size about 1-¾ cup) calories 381, fat 11.8g (sat 17g,momo 7.4 poly 13g),protein 13g, carb 58g,fiber 5g, chol 0mg, iron 4mg, sodum 341me, calc 121mg.

Ingredients

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

Details

Adapted from keyingredient.com

Preparation

Step 1

1. Cook linguine according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. 2. Heat oil and garlic in a large skilled over medium heat. When the 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.