Pasta with White Beans and Kale

Pasta with White Beans and Kale
Pasta with White Beans and Kale

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 2 1/2

    cups uncooked radiatore (short coiled pasta), rigatoni, or penne

  • 2

    tablespoons olive oil divided

  • 3

    garlic cloves minced

  • 1

    (7-ounce) bottle roasted red bell peppers drained and sliced

  • 12

    cups coarsely chopped kale (about 1/2 pound)

  • 1

    (16-ounce) can cannellini beans or other white beans drained

  • 2

    tablespoons fresh lemon juice

  • 1/4

    teaspoon coarsely ground pepper

  • 6

    tablespoons grated fresh Parmesan cheese

Directions

Cook pasta according to package directions, omitting salt and fat. Drain pasta in a sieve over a bowl, reserving 1/4 cup cooking liquid; set pasta aside. Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add minced garlic and sliced bell peppers, and sauté 1 minute. Add kale and cannellini beans; cover and cook 5 minutes or until kale is wilted, stirring occasionally. Add cooked pasta, reserved cooking liquid, 1 tablespoon oil, lemon juice, and pepper, and stir well. Spoon the pasta mixture into serving bowls, and sprinkle with Parmesan cheese. Serving Size: 1 1/3 cups pasta and 1 tablespoon cheese

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