Friday, February 9, 2007

Pasta with Beans and Greens

Vegetable cooking spray
4 cups chopped onion
1 cup chopped mushrooms
4 cloves garlic, minced
1 teaspoon dried rosemary leaves
4 cups torn Kale or spinach leaves
1/4 cup raisins
1/2 cup reduced-sodium vegetable broth or water
1 can Navy or Great Northern Beans
8 ounces bow tie pasta, cooked, warm
2 tablespoons toasted pine nuts
2 ounces Parmesan cheese, coarsely shredded
salt and pepper to taste

Spray large skillet with cooking spray. Saute onion, mushrooms, garlic, and rosemary until tender, about 5 to 8 minutes.

Add Kale, raisins, and broth or water to skillet; heat to boiling. Reduce heat and simmer, covered, until Kale is wilted, 5-8 minutes. Stir in beans and cook until broth is evaporated, 3-4 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.

Servings: 4 | Cooking Time: Under 30 minutes
Author: Bean Education & Awareness Network

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