Sunday, January 16, 2011

Pasta with White Beans and Kale

You probably have nearly every ingredient called for in this easy pasta dish on hand - simply swap out a different leafy green, canned bean, or pasta shape, depending on what's in your pantry.  The dish is yummy and loaded with folic acid to boot.

  • 1 tablespoon olive oil
  • 3 minced garlic cloves
  • 10 cups chopped kale
  • 1/2 cup vegetable broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 and 1/2 cups uncooked whole wheat penne pasta
  • 1 tablespoon fresh-squeezed lemon juice
  • 2 cups rinsed and drained canned cannellini beans
  • 1/4 cup coarsely chopped flat-leaf parsley
  • 1/4 cup crumbled vegan feta (such as Sunergia)
1. Cook the penne according to package directions; drain and set aside. You'll wind up with about 3 cups cooked pasta.

2. Meanwhile, heat the olive oil in a large skillet over medium-high heat.  Add the garlic and saute for 1 minute.  Add the kale, the vegetable broth, the salt, and the black pepper; cover, reduce heat to medium, and simmer for 5 minutes, stirring occasionally - the kale should be wilted by the end.

2. Add the cooked pasta, the lemon juice, and the cannellini beans; cook for a final minute until the mixture is thoroughly heated.

3. Divide the pasta mixture evenly among 4 plates; sprinkle each serving with 1 tablespoon parsley and 1 tablespoon feta.

Nutrition Info:
4 servings (about 1 and 1/2 cups pasta mixture, 1 tablespoon parsley, 1 tablespoon feta), Calories 325

Tasting Notes:
Even better than I expected, with the creaminess of the white beans and the warm wilted kale.  The simple ingredients of this dish added up to a really wonderful whole.  Nothing decadent, but nothing to complain about either.  Definitely seek out the Sunergia vegan feta, since it added a wonderful saltiness.


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