Cavatappi with Kale and Fava Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 tablespoon olive oil |
3 large garlic cloves, minced |
1 cup fat-free, less-sodium chicken broth |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1/8 teaspoon crushed red pepper |
28 cups torn fresh kale (about 1 1/2 pounds) |
6 cups hot cooked cavatappi (about 4 cups uncooked spiral-shaped pasta) |
1 (19-ounce) can fava or kidney beans, drained |
3/4 cup (3 ounces) finely grated fresh parmesan cheese |
Directions:
1. Heat olive oil in a large saucepan over medium-high heat. Add garlic; sauté 1 minute. Add broth, salt, and peppers; cook 2 minutes. Reduce heat to medium-low. Stir in kale, cavatappi, and beans; cook 2 minutes or until heated. Spoon into shallow bowls; top with cheese.
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