White Beans, Greens, and Rosemary |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Willett favors pastas made from whole-wheat flour because they can contain anywhere from 4 to 8 grams of fiber per serving. Plain pasta has little, if any, fiber. Ingredients:
12 ounces whole-wheat penne pasta |
8 cups packed kale leaves (stems discarded) |
1 teaspoon olive oil |
4 garlic cloves, minced |
1 1/2 teaspoons dried rosemary |
1/2 teaspoon crushed red pepper |
1 (15-ounce) can cannellini beans, drained and rinsed |
1 cup lower sodium low-fat chicken broth |
2 tablespoons lemon juice |
1/2 cup grated fresh parmesan cheese |
Directions:
1. Cook pasta according to package directions. When pasta is almost tender, add kale and cook 1 minute or until pasta and kale are tender; drain.
2. Heat oil in a large skillet over medium-high heat. Add garlic, rosemary, and red pepper; cook 2 minutes or until spices are fragrant. Add beans; cook 2 minutes or until thoroughly heated. Combine pasta mixture, bean mixture, and remaining ingredients; toss well.
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