Pasta with Beans and Green
Pasta with Beans and Green
Number: 341961
Your rating: /5
Ratings: 5/5 from 2 users
Submitted by
American Dry Bean Board
The American Dry Bean Board (ADBB) is made up of leaders in the bean industry with the common goal of edu... More
Makes servings
  • Vegetable cooking spray
  • 4 cup Onion, in ¼-in slices
  • 1 cup Chopped mushrooms
  • 16 clove Garlic
  • 1 tsp Dried rosemary leaves
  • 4 cup torn kale or spinach leaves
  • 3 cup Raisin
  • 2 cup fat-free reduced-sodium chicken or vegetable broth or water
  • 15 oz can of Navy or great Northern beans, rinsed, drained
  • 8 oz bow tie pasta, cooked, warm
  • 4 tbsp toasted pine nuts or slivered almonds
  • 4 oz Parmesan cheese, coarsely shredded
  • Salt and pepper; to taste
Spray large skillet, with cooking spray.
Sauté onion, mushrooms, garlic, and rosemary until tender, about 5 to 8 minutes.
Add kale, raisins, and chicken broth to skillet; heat to boiling.
Reduce heat and simmer, covered, until kale is wilted, 5 to 8 minutes.
Stir in beans and cook until broth is evaporated, 3 to 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.
Nutrient Information Per Serving:
Calories 525, Cabohydrate 89 g, Protein 24g, Fat 9g, Folate 156mcg, Dietary Fiber 12g, % Calories fron Fat 15, Sodium 216mg, Cholesterol 18mg
Preparation time: 25 to 30 minutes
Recipe reprinted with permission from American Dry Bean Board

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