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Ingredientes
- 2Â 1/2 c. Cooked Pasta Rigatoni
- 2 Tbsp. Extra virgin olive oil Divided
- 3 x Garlic Cloves Chopped
- 7 ounce Roasted Red Bell Peppers Liquid removed
- 12 c. Minced Kale
- 16 ounce Cannellini Beans Liquid removed
- 2 Tbsp. Fresh Lemon Juice
- 1/4 tsp Coarsely Grnd Pepper
- 6 Tbsp. Grated Fresh Parmesan Cheese
Direcciones
- Cook pasta according to package directions, omitting salt and fat. Drain pasta in a sieve over a bowl, reserving 1/4 cooking liquid; set aside.
- Heat 1 Tbsp. oil in a large Dutch oven over medium heat. Add in chopped garlic and sliced bell peppers, and saute/fry 1 minute. Add in kale and Canelli beans; cover and cook 5 min or possibly till kale is wilted, stirring occasionally. Add in cooked pasta, reserved cooking liquid, 1 Tbsp. oil, lemon juice, and pepper, and stir well. Spoon pasta mix into each of 6 bowls, and sprinkle with Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 6 servings | |
| Calories 178 | |
| Calories from Fat 62 | 35% |
| Total Fat 7.05g | 9% |
| Saturated Fat 1.68g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 337mg | 14% |
| Potassium 621mg | 18% |
| Total Carbs 21.91g | 6% |
| Dietary Fiber 6.3g | 21% |
| Sugars 2.72g | 2% |
| Protein 8.95g | 14% |
