Pasta with Beans and Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Besides being a delicious and colorful main dish, this recipe boasts generous amounts of protein, fiber, complex carbohydrates, iron, and calcium. Ingredients:
8 ounces uncooked bow tie pasta |
1 large onion, chopped |
1 (6-ounce) package portobello mushroom caps, halved and sliced |
2 teaspoons olive oil |
4 cups chopped fresh kale or spinach (about 6 ounces) |
1 cup reduced-sodium chicken broth |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 (15-ounce) can great northern beans, rinsed and drained |
1/4 cup shredded parmesan cheese |
Directions:
1. Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a large bowl; set aside.
2. Saute onion and mushrooms in hot oil in a large skillet over medium heat 5 minutes. Add kale and next 4 ingredients; cook, stirring often, 15 minutes or until kale is tender. Add beans, and cook 1 minute.
3. Add bean mixture to pasta; toss gently. Sprinkle with cheese.
4. *1 (8-ounce) package sliced fresh mushrooms may be substituted.
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