Penne with Greens and Beans
1 box uncooked Penne Rigate
2 Tbsp olive oil
1 Tbsp minced garlic
1/4 tsp crushed red pepper flakes
1 cup chicken broth
1 pound fresh collard, turnip or mustard greens, washed, trimmed and cut into large bite-sized pieces
1 (28 ounces) can diced tomatoes
1 can (15 ounces) cannellini beans (or any other white beans)
Kosher salt and freshly ground black pepper to taste
Grated Parmesan cheese (optional)
- Cook pasta according to package directions. Drain and return to pan.
- Meanwhile, in large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes; cook 1 to 2 minutes, stirring constantly. Add broth; bring to boil.
- Add greens; return to boil. Cook 1 to 2 minutes, uncovered, until greens are just crisp-tender, stirring occasionally. Add can of diced tomatoes with juice to the pan; cook for 5 minutes and add beans; stir gently and cook for 1 minute until beans are heated.
- Add greens and beans mixture to pasta; toss to coat.Adjust seasoning with salt and pepper. Top with grated Parmesan cheese, if desired.
This is a wonderful pasta dish that is Low in fat and loaded with fiber. It is a quick and easy dinner meal for my family and the kids love this dish, they always ask for more. I love adding beans to pasta dishes for added protein and I really enjoy the smooth texture of cannellini beans. For those who don’t know what Cannellini beans are; they are a white kidney bean. If you can’t find cannellini beans you could use great northern beans or navy beans. Also, you can use spinach or kale to replace the collard greens; any dark leafy greens would go great in this recipe.
This dish is healthy and delicious and they kids don’t even realize they are eating greens:)