Penne With Greens and White Beans

• 4 teaspoons olive oil
• 4 garlic cloves, peeled and minced
• 1 medium red bell pepper, washed, cored, seeded and chopped
• 2 lbs fresh greens (spinach, kale, Swiss chard or escarole)
• 4 teaspoons balsamic vinegar
• 14 cup vegetable stock
• 2 (15 ounce) cans cannellini beans or 2 (15 ounce) cansother white beans, drained
• 8 ounces penne (or other tubular pasta)
• 14 cup grated parmesan cheese

1. Heat the oil in a large nonstick skillet over medium-high heat.
2. Add the garlic and pepper, and saute 2 minutes.
3. Stir in greens, vinegar, and stock, cover pan, and cook until greens are wilted and tender, but still bright green, 5 to 7 minutes.
4. Gently stir the beans into greens mixture, set aside, and keep warm until pasta is ready.
5. Meanwhile, cook pasta according to package directions, until al dente.
6. Drain.
7. Add pasta to greens/beans mixture and gently mix.
8. Top each serving with 1 tablespoons grated Parmesan.

olive oil, garlic, red bell pepper, fresh greens, balsamic vinegar, vegetable stock, cannellini beans, penne, parmesan cheese

Taken from www.food.com/recipe/penne-with-greens-and-white-beans-232137 (may not work)