Pasta With White Beans and Kale

Pasta With White Beans and Kale
Photo by HOWARD L. PUCKETT

Ingredients

  • 2 ½ cups uncooked radiatore (short coiled pasta), rigatoni, or penne
  • 12 cups coarsely chopped kale (about 1/2 pound)
  • 1 (16-ounce) can cannellini beans or other white beans, drained
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon coarsely ground pepper
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil, divided
  • + 2 more ingredients
    • 1 (7-ounce) bottle roasted red bell peppers, drained and sliced
    • 6 tablespoons grated fresh Parmesan cheese

Cook pasta according to package directions, omitting salt and fat. Drain pasta in a sieve over a bowl, reserving 1/4 cup cooking liquid; set pasta aside. Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add minced garlic and sliced bell peppers, and saute 1 minute. Add kale and canne...

View full recipe at My Recipes

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