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Pasta with White Beans and Kale

2 1/2 Cups Cooked Pasta -- Rigatoni
2 Tablespoons Olive Oil -- Divided
3 Garlic Cloves -- Minced
7 ounces Roasted Red Bell Peppers -- Drained
12 Cups Chopped Kale
16 Ounces Cannellini Beans -- Drained
2 Tablespoons Fresh Lemon Juice
1/4 Teaspoon Coarsely Ground Pepper
6 Tablespoons Grated Fresh Parmesan Cheese

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 tablespoon oil in a large Dutch oven over medium heat. Add minced garlic and sliced bell peppers, and saute 1 minute. Add kale and Canelli beans; cover and cook 5 minutes or until kale is wilted, stirring occasionally. Add cooked pasta, reserved cooking liquid, 1 tablespoon oil, lemon juice, and pepper, and stir well. Spoon pasta mixture into each of 6 bowls, and sprinkle with Parmesan cheese.

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