Description
A delicious and nutritious pasta dish
Ingredients
Scale
- ~1/2 lb. multi-grain penne pasta (I used Barilla Penne Plus)
- 2 tablespoons organic butter
- 1 leek, thinly sliced (white and light green part only)
- 4 large cloves garlic, minced
- 1 teaspoon dried oregano
- 1 medium bunch red kale (~4.5 ounces), deveined and chopped into bite-sized pieces
- 1/2 teaspoon salt
- freshly ground black pepper
- 1/4 cup water
- 1 1/2 cup (or 1 15.5 ounce can, rinsed and drained) Great Northern beans
- 1/3 cup freshly grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- In a large saute pan with a tight-fitting lid, melt the butter over medium heat. Add the leek and cook until it is starting to brown, about 5 minutes. Add the garlic and oregano to the pan and allow it to cook for an additional minute. Next, add the kale and 1/4 cup of water, salt and a generous helping of freshly ground black pepper and put the lid on the pan. Allow the kale to steam until it is wilted, but still bright green, about 6-8 minutes. You will want to remove the lid and stir it around a few times during this time.
- ~Meanwhile, cook the pasta according to the package directions~
- Once your kale is ready and the pasta is cooked, gently stir the pasta and white beans into the kale mixture. Add the Parmesan cheese and red pepper flakes, if using. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: main meal
- Cuisine: Italian / American
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 397
- Sugar: 2.75g
- Sodium: 660mg
- Fat: 9.5g
- Carbohydrates: 57.7g
- Protein: 15.5g