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Pasta with White Beans And Kale

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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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