nutritional information

Per 1 1/2-CUP SERVING:

  • Calories: 475
  • Protein: 20 g
  • Total Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 86 g
  • Cholesterol: 0 mg
  • Sodium: 283 mg
  • Fiber: 8 g
  • Sugar: 0 g

Pasta with Greens and White Beans

Serves 5

30 minutes or fewer   Greens are a good source of vitamin A, beta-carotene and calcium. The beans provide soluble fiber and low-fat protein.
  • 1 ½ lb. kale, Swiss chard, mustard, dandelion, beet or turnip greens, washed but not dried
  • 2 Tbs. olive oil
  • 6 cloves garlic, minced
  • ¼ tsp. crushed red pepper flakes
  • ⅓ cup vegetable stock or water mixed with 1 tsp. vegetarian “chicken” broth powder
  • 1 ½ cups cooked or canned cannellini or other white beans, rinsed and drained
  • ¼ tsp. salt
  • 12 oz. uncooked pasta such as penne, rigatoni or ziti
  • Salt and freshly ground pepper to taste
  • 2 Tbs. soy Parmesan cheese, optional
  1. Bring 3 quarts of water to a boil in large saucepan.
  2. Prepare greens by ripping leaves off stems. Tear or cut leaves into bite-size pieces. You should have about 12 cups.
  3. Heat oil in large skillet over medium-high heat. Add garlic and red pepper flakes; sauté for 2 minutes. Stir in greens and stock; cover pan. Cook until greens are wilted and tender yet still bright green, about 7 minutes. Gently stir in beans and salt; keep warm.
  4. While greens are cooking, drop pasta into boiling water; cook until al dente, about 10 minutes. Drain; stir into greens and bean mixture. Top with soy cheese if using.

November 1996

you might also like


My wife added kalamata olives and sundried tomatoes, which produced an excellent finished product that was as much a stew than a topping for pasta.

El Milagro - 2011-03-08 17:20:42

This was a very nice pasta with a simple yet flavorful taste. I used half the oil to reduce fat. An excellent quick and easy week-night meal, I will make it again.

Anonymous - 2010-09-07 21:56:12