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    You are in: Home / Recipes / Pasta With Kale and Kidney Beans Recipe
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    Pasta With Kale and Kidney Beans

    Pasta With Kale and Kidney Beans. Photo by Chef #1801121644

    1/1 Photo of Pasta With Kale and Kidney Beans

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Ppaperdoll's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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.

    Ratings & Reviews:

    • on January 21, 2007

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 21, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 28, 2008

      55

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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Pasta With Kale and Kidney Beans

    Serving Size: 1 (354 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 420.6
     
    Calories from Fat 75
    18%
    Total Fat 8.4 g
    12%
    Saturated Fat 2.9 g
    14%
    Cholesterol 11.0 mg
    3%
    Sodium 604.3 mg
    25%
    Total Carbohydrate 66.9 g
    22%
    Dietary Fiber 9.5 g
    38%
    Sugars 2.5 g
    10%
    Protein 21.1 g
    42%

    The following items or measurements are not included:

    vegetable stock

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