Pasta with White Beans and Kale
Ingredients
- 2 1/2 cup pasta, uncooked
- 2 tablespoon olive oil, divided
- 3 cloves garlic, minced
- 7 ounce roasted red peppers, drained and chopped
- 12 cup kale, coarsely chopped
- 16 ounce cannellini beans, cooked
- 2 tablespoon lemon juice
- 1/4 teaspoon coarsely ground pepper
- 6 tablespoon grated fresh Parmesan cheese
Instructions
Cook pasta; drain, reserving 1/4 cup cooking liquid. Set pasta aside. Heat 1 tablespon oil in large Dutch oven over medium heat. Add minced garlic and sliced bell peppers, and saute 1 minute. Add kale and beans; cover and cook 5 minutes or until kale is wilted, stirring occasionally. Add cooked pasta, reserved cooking liquid, 1 tablespon oil, lemon juice, and pepper, and stir well. Spoon pasta mixture into serving bowls, and sprinkle with Parmesan.