Whole-Grain Pasta with Lemony Kale & White Beans
Prep: 15 minutes
Cook: 10 minutes • Makes: 4 (1-1/4 cups) servings
1 tablespoon Pompeian® Robust Extra Virgin Olive Oil
2medium shallots, thinly sliced
1 medium carrot, chopped
2cups packed baby kale
2 garlic cloves, minced
1 cup drained and rinsed Weis Quality Cannellini Beans
1/4 cup fresh lemon juice
1/2 teaspoon lemon zest
1/4 teaspoon kosher salt
1/4 teaspoon Weis Quality Ground Black Pepper
1/4 cup Weis Quality Grated Parmesan
Crushed red pepper for garnish (optional)
1.Cook pasta as label directs; reserve 1/2 cup pasta cooking water. Drain pasta; return to pot and cover.
2.In a large skillet, heat oil over medium-high heat. Add shallots and carrot; cook 5 minutes or until vegetables are tender, stirring occasionally. Add kale and garlic; cook 2 minutes or until wilted and fragrant, stirring frequently. Add beans, lemon juice, lemon zest, salt, black pepper, pasta and reserved pasta water; cook 1 minute or until heated through, stirring occasionally.
3.Serve pasta sprinkled with cheese garnished with crushed red pepper, if desired. Makes about 5 cups.
Approximate nutritional values per serving:
332 Calories, 6g Fat (1g Saturated), 4mg Cholesterol, 415mg Sodium,
57g Carbohydrates, 8g Fiber, 4g Sugars, 2g Added Sugars, 13g Protein