White Beans, Greens, And Rosemary

• 12 ounces whole-wheat penne pasta
• 8 cups packed kale leaves (stems discarded)
• 1 teaspoon olive oil
• 4 garlic cloves, minced
• 1 1/2 teaspoons dried rosemary
• 1/2 teaspoon crushed red pepper
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 cup lower sodium low-fat chicken broth
• 2 tablespoons lemon juice
• 1/2 cup grated fresh Parmesan cheese

1. Cook pasta according to package directions. When pasta is almost tender, add kale and cook 1 minute or until pasta and kale are tender; drain.
2. Heat oil in a large skillet over medium-high heat. Add garlic, rosemary, and red pepper; cook 2 minutes or until spices are fragrant. Add beans; cook 2 minutes or until thoroughly heated. Combine pasta mixture, bean mixture, and remaining ingredients; toss well.

pasta, kale, olive oil, garlic, rosemary, red pepper, cannellini beans, lower, lemon juice, parmesan cheese

Taken from www.myrecipes.com/recipe/white-beans-greens-rosemary (may not work)