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Pasta with Beans and Greens Recipe
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What You Need
• Vegetable cooking spray
• 4 cups chopped onion
• 1 cup chopped mushrooms
• 4 cloves garlic, minced
• 1 teaspoon dried rosemary leaves
• 4 cups torn kale or spinach leaves
• 3 cup raisins
• 2 cup fat-free reduced-sodium chicken or vegetable broth or water
• 1 can (15 ounces) Navy or Great Northern beans or 1 1/2 cups cooked dry-packaged Navy or Great Northern beans, rinsed, drained
• 8 ounces bow tie pasta, cooked, warm
• 2 to 4 tablespoons toasted pine nuts or slivered almonds
• 2 to 4 ounces Parmesan cheese, coarsely shredded
• Salt and pepper, to taste
What To Do
1. Spray large skillet with cooking spray. Sauté onion, mushrooms, garlic, and rosemary until tender, about 5 to 8 minutes.
2. Add kale, raisins, and chicken broth to skillet; heat to boiling. Reduce heat and simmer, covered, until kale is wilted, 5 to 8 minutes.
3. Stir in beans and cook until broth is evaporated, 3 to 4 minutes. Stir bean mixture into pasta; sprinkle with half Parmesan cheese and pine nuts and toss. Season to taste with salt and pepper. Sprinkle with remaining Parmesan cheese.
Source: This recipe appears courtesy of the American Dry Bean Board.
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