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| Pasta with Beans and Greens |
Diet Type: Vegetarian
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Cooking Time: Under 30 minutes
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Ingredients:
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Vegetable cooking spray |
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4 cups chopped onion |
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1 cup chopped mushrooms |
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4 cloves garlic, minced |
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1 teaspoon dried rosemary leaves |
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4 cups torn Kale or spinach leaves |
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1/4 cup raisins |
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1/2 cup reduced-sodium vegetable broth or water |
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1 can Navy or Great Northern Beans |
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8 ounces bow tie pasta, cooked, warm |
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2 tablespoons toasted pine nuts |
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2 ounces Parmesan cheese, coarsely shredded |
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salt and pepper to taste |
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Directions:
Spray large skillet with cooking spray. Saute onion, mushrooms, garlic, and rosemary until tender, about 5 to 8 minutes.Add Kale, raisins, and broth or water to skillet; heat to boiling. Reduce heat and simmer, covered, until Kale is wilted, 5-8 minutes. Stir in beans and cook until broth is evaporated, 3-4 minutes. Stir bean mixture into pasta; sprinkle with half Parmesan cheese and pine nuts and toss. Season to taste with salt and pepper. Sprinkle with remaining Parmesan cheese.
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Servings: 4
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Author: Bean Education & Awareness Network
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 456
Calories from Fat 79
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% Daily Value*
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| | Total Fat 9g | 14% | | | Saturated Fat 4g | 18% | | | Mono Fat 2g | | | | Poly Fat 2g | | | | Cholesterol 11mg | 4% | | | Sodium 303mg | 13% | | | Total Carbs 74g | 25% | | | Dietary Fiber 14g | 57% | | | Protein 25g | | | | Iron | 40% | | | Calcium | 41% | | | Vitamin B-12 | 3% | | | Vitamin B-6 | 30% | | | Vitamin C | 104% | | | Vitamin E | 6% | | | Vitamin D | 3% | | | Vitamin A | 61% | | | Selenium | 50% | | | Manganese | 90% | | | Copper | 40% | | | Zinc | 19% | | | Pantothenic acid | 10% | | | Niacin | 20% | | | Riboflavin | 24% | | | Thiamin | 33% | | | Folate | 55% | | | Potassium | 34% | | | Phosphorus | 48% | | | Magnesium | 33% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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