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Pasta With Greens And White Beans

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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Grains, Dairy Vegetarian New, Vegtime5 5 Servings

INGREDIENTS

1 1/2 lb Greens, washed & not dried
2 T Olive oil
6 Cloves garlic, minced
1/4 t Crushed red pepper flakes
1/3 c Vegetable stock, w/1 tsp.
"chicken"
Broth powder
1 1/2 c Cooked cannelini beans
rinsed & drained
1/4 t Salt
12 oz Uncooked pasta
Salt and pepper
2 T Parmesan cheese

INSTRUCTIONS

Bring 3 quarts of water to a boil in a large saucepan.  Prepare greens
by ripping leaves off stems. Tear or cut leaves into  bite-size pieces.
You should have about 12 cups.  Heat oil in large skillet over
medium-high heat. Add garlic and red  pepper flakes; saute for 2
minutes. Stir in greens and stock; cover  pan. Cook until greens are
wilted and tender yet still bright green,  about 7 min. Gently stir in
beans and salt; keep warm.  While greens are cooking, drop pasta into
boiling salted water; cook  until al dente, about 10 minutes. Drain;
stir in greens and bean  mixture. Top with cheese. Makes 5 servings, 7
grams of fat per 1-1/2  cup serving. |  Recipe by: November 1996
Vegetarian Times  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 127
Calories From Fat: 71
Total Fat: 8g
Cholesterol: 7.3mg
Sodium: 789.4mg
Potassium: 23.8mg
Carbohydrates: 10.4g
Fiber: <1g
Sugar: 3.5g
Protein: 3.7g


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