Pasta With Kale and Kidney Beans |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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adapted from 'Cooking Light' to suit my family's tastes. Ingredients:
1 tablespoon olive oil |
3 large garlic cloves, minced |
1 cup vegetable stock |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1/8 teaspoon crushed red pepper flakes |
1 1/2 lbs kale, washed, dried, stalks removed, and torn into bite-sized pieces |
6 cups hot cooked spiral shaped pasta (about 4 cups uncooked) |
1 (19 ounce) can kidney beans, drained |
3/4 cup parmesan cheese, grated |
Directions:
1. Heat olive oil in a large saucepan over medium heat. Add garlic, stock, salt and peppers and cook 2 minutes. Reduce heat to low, stir in kale, pasta, and beans, and cook 2 minutes until all is heated through. Spoon into shallow bowls and top with cheese.
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