Pasta With Kale and Kidney Beans

Total Time
10mins
Prep 10 mins
Cook 0 mins

adapted from 'Cooking Light' to suit my family's tastes.

Ingredients Nutrition

Directions

  1. Heat olive oil in a large saucepan over medium heat. Add garlic, stock, salt and peppers and cook 2 minutes. Reduce heat to low, stir in kale, pasta, and beans, and cook 2 minutes until all is heated through. Spoon into shallow bowls and top with cheese.
Most Helpful

5 5

I love this stuff. Of course I add much more hot pepper and I used frozen chopped spinach instead of kale. I also added just a touch of cornstarch so the sauce would stick to my pasta. I can eat this hot or cold.. that's how delicious it is! I served it over penne pasta. It is so delicious you just have to try it!

5 5

this was fantastic! Soooo easy to make, and very filling. I used a little more garlic, and a little more stock (used chicken stock - it's all I had). Used ditalini pasta (about 2 cups uncooked). This would be great with spinach too! Was light, but very comforting.

5 5

There just aren't words, except maybe "double the recipe" - you'll want the leftovers.