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Ingredientes
- 1Â 1/2 lb greens, washed & not dry
- 2 Tbsp. extra virgin olive oil
- 6 x cloves garlic, chopped
- 1/4 tsp crushed red pepper flakes
- 1/3 c. vegetable stock, w/1 teaspoon "chicken"
- Â Â broth pwdr
- 1Â 1/2 c. cooked cannelini beans, rinsed & liquid removed
- 1/4 tsp salt
- 12 ounce uncooked pasta
- Â Â salt and pepper
- 2 Tbsp. parmesan cheese
Direcciones
- Bring 3 qts of water to a boil in a large saucepan.
- Prepare greens by ripping leaves off stems. Tear or possibly cut leaves into bite-size pcs. You should have about 12 c..
- Heat oil in large skillet over medium-high heat. Add in garlic and red pepper flakes; saute/fry for 2 min. Stir in greens and stock; cover pan. Cook till greens are wilted and tender yet still bright green, about 7 minutes. Gently stir in beans and salt; keep hot.
- While greens are cooking, drop pasta into boiling salted water; cook till al dente, about 10 min. Drain; stir in greens and bean mix. Top with cheese.
- Makes 5 servings, 7 grams of fat per 1-1/2 c. serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 5 servings | |
| Calories 512 | |
| Calories from Fat 249 | 49% |
| Total Fat 27.88g | 35% |
| Saturated Fat 4.05g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 2351mg | 98% |
| Potassium 228mg | 7% |
| Total Carbs 57.36g | 15% |
| Dietary Fiber 6.7g | 22% |
| Sugars 2.74g | 2% |
| Protein 11.31g | 18% |
