| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Dutch | Pasta | 6 | Servings |
INGREDIENTS
| 2 1/2 | c | Cooked Pasta, Rigatoni |
| 2 | T | Olive Oil, Divided |
| 3 | Garlic Cloves, Minced | |
| 7 | oz | Roasted Red Bell Peppers |
| Drained | ||
| 12 | c | Chopped Kale |
| 16 | oz | Cannellini Beans, Drained |
| 2 | T | Fresh Lemon Juice |
| 1/4 | t | Coarsely Ground Pepper |
| 6 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 398
Calories From Fat: 67
Total Fat: 7.7g
Cholesterol: 4.4mg
Sodium: 763mg
Potassium: 2027.1mg
Carbohydrates: 63.4g
Fiber: 17.5g
Sugar: 3.4g
Protein: 24.9g