CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Dairy |
Dutch |
Pasta |
6 |
servings |
INGREDIENTS
2 1/2 |
c |
Cooked Pasta; Rigatoni |
2 |
tb |
Olive Oil; Divided |
3 |
|
Garlic Cloves; Minced |
7 |
oz |
Roasted Red Bell Peppers; Drained |
12 |
c |
Chopped Kale |
16 |
oz |
Cannellini Beans; Drained |
2 |
tb |
Fresh Lemon Juice |
1/4 |
ts |
Coarsely Ground Pepper |
6 |
tb |
Grated Fresh Parmesan Cheese |
INSTRUCTIONS
Cook pasta according to package directions, omitting salt and fat. Drain
pasta in a sieve over a bowl, reserving 1/4 cooking liquid; set aside.
Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add minced
garlic and sliced bell peppers, and sauté 1 minute. Add kale and cannelli
beans; cover and cook 5 miinutes or unitl kale is wilted, stirring
occasionally. Add cooked pasta, reserved cooking liquid, 1 tablespoon oil,
lemon juice, and pepper, and stir well.
Spoon pasta mixture into each of 6 bowls, and sprinkle with Parmesan
cheese.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@earthlink.net> on Mar 8,
1999, converted by MM_Buster v2.0l.
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