Pasta with greens and white beans
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Greens; washed & not dried |
| 2 | tablespoons | Olive oil |
| 6 | Cloves garlic; minced | |
| ¼ | teaspoon | Crushed red pepper flakes |
| ⅓ | cup | Vegetable stock; w/1 tsp. \"chicken\" |
| Broth powder | ||
| 1½ | cup | Cooked cannelini beans; rinsed & drained |
| ¼ | teaspoon | Salt |
| 12 | ounces | Uncooked pasta |
| Salt and pepper | ||
| 2 | tablespoons | Parmesan cheese |
Directions
Bring 3 quarts of water to a boil in a large saucepan.
Prepare greens by ripping leaves off stems. Tear or cut leaves into bite-size pieces. You should have about 12 cups.
Heat oil in large skillet over medium-high heat. Add garlic and red pepper flakes; saute for 2 minutes. Stir in greens and stock; cover pan. Cook until greens are wilted and tender yet still bright green, about 7 min.
Gently stir in beans and salt; keep warm.
While greens are cooking, drop pasta into boiling salted water; cook until al dente, about 10 minutes. Drain; stir in greens and bean mixture. Top with cheese. Makes 5 servings, 7 grams of fat per 1-½ cup serving. | Recipe by: November 1996 Vegetarian Times Converted by MM_Buster v2.0l.
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