Pasta with white beans and kale
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Cooked Pasta; Rigatoni |
| 2 | tablespoons | Olive Oil; Divided |
| 3 | Garlic Cloves; Minced | |
| 7 | ounces | Roasted Red Bell Peppers; Drained |
| 12 | cups | Chopped Kale |
| 16 | ounces | Cannellini Beans; Drained |
| 2 | tablespoons | Fresh Lemon Juice |
| ¼ | 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 ¼ cooking liquid; set 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 cannelli beans; cover and cook 5 miinutes or unitl kale is wilted, stirring occasionally. Add cooked pasta, reserved cooking liquid, 1 tablespoon oil, lemon juice, and pepper, and stir well.
Spoon pasta mixture into each of 6 bowls, and sprinkle with Parmesan cheese.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on Mar 8, 1999, converted by MM_Buster v2.0l.
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