Pasta with Greens and White Beans

Vegetarian Times Issue: November 1, 1996 p.60

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.

Directions

Bring 3 quarts of water to a boil in large saucepan.
Prepare greens by ripping leaves off stems. Tear or cut leaves into bite-size pieces. You should have about 12 cups.
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.
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.

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Serves 5

1 1/2 lb. kale, Swiss chard, mustard, dandelion, beet or turnip greens, washed but not dried
2 Tbs. olive oil
6 cloves garlic, minced
1/4 tsp. crushed red pepper flakes
1/3 cup vegetable stock or water mixed with 1 tsp. vegetarian “chicken” broth powder
1 1/2 cups cooked or canned cannellini or other white beans, rinsed and drained
1/4 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

Per 1 1/2-CUP SERVING:

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