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