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Wholesome Penne With Greens And Cannellini Beans

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Chef Jim Coleman cooks Dreamfields Pasta recipe Penne with Greens and Cannellini Beans
Ingredients
  Penne rigate 13 Ounce, uncooked (Dreamfields, 1 Box)
  Olive oil 2 Tablespoon
  Diced red bell pepper 5 Cup (80 tbs)
  Minced garlic 1 Tablespoon
  Crushed red pepper flakes 1⁄2 Teaspoon
  Reduced sodium fat free chicken broth 1 Cup (16 tbs)
  Collard greens/Mustard greens 1 Pound (Washed, Trimmed And Cut Into Large Bite Sized Pieces)
  Cannellini beans/Other white beans 15 Ounce, rinsed and drained (1 Can)
  Kosher salt To Taste
  Ground black pepper To Taste
  Grated parmesan 2 Tablespoon
Directions

MAKING
1) Cook pasta according to package directions. Drain and return to pan.
2) Meanwhile, in large skillet, heat olive oil over medium-high heat. 3) Add bell pepper, garlic and red pepper flakes; cook 1 to 2 minutes, stirring constantly. Add broth; bring to boil.
3) Add greens; return to boil. Cook 1 to 2 minutes, uncovered, until greens are just crisp-tender, stirring occasionally.
4) Add greens with liquid to pasta; toss to coat. Add beans; toss gently. Adjust seasoning with salt and pepper.
SERVING
5) Top with grated Parmesan cheese and serve the dish.
TIPS
6) Any dark, leafy greens such as kale, spinach or chard can be substituted for the collard greens. 1-1/2 cups cooked cannellini beans can be substituted for the canned beans.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Taste: 
Savory
Method: 
Boiled
Ingredient: 
Bean
Interest: 
Healthy
Cook Time: 
10 Minutes
Looking for low-sodium and low-fat food? Here, you can find a very healthy recipe of Penne cooked with greens and cannellini beans. Try this recipe to give a nutritious meal to your family.

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