Pasta with White Beans and Kale

Simple but flavorful, this bean and pasta dish is a perfect entrée and makes a great side dish as well! Best of all it’s ready in 20 minutes!

2 1/2 cups uncooked radiatore (short coiled pasta), rigatoni or penne
2 tablespoons olive oil, divided
3 garlic cloves, minced
1 7-ounce bottle roasted red bell peppers, drained and sliced
12 cups coarsely chopped kale (about 1/2 pound)
1 16-ounce can cannellini beans or other white beans, drained
2 tablespoons fresh lemon juice
1/4 teaspoon coarsely ground pepper
6 tablespoons grated fresh Parmesan cheese

Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid; set pasta aside.

Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add minced garlic and sliced bell peppers, and saute 1 minute. Add kale and cannellini beans; cover and cook 5 minutes or until kale is wilted, stirring occasionally. Add cooked pasta, reserved cooking liquid, 1 tablespoon oil, lemon juice, and pepper, and stir well. Spoon the pasta mixture into serving bowls, and sprinkle with Parmesan cheese.

Nutrition Information: Calories 349; Calories from fat 22%; Fat 8.5g; Satfat 2g; Monofat 4.2g; Polyfat 1.4g; Protein 14.1g; Carbohydrate 54.7g; Fiber 3.4g; Cholesterol 5mg; Iron 3.9mg; Sodium 289mg; Calcium 170mg

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