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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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on January 21, 2007

      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

      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.

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    • on May 28, 2008

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

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    • on February 27, 2008

      Delish! This is easy to make, fast, tasty and healthy. I didn't use the oil and cut back on the cheese in order to reduce the fat. I use whole wheat pasta and added more garlic and red pepper flakes. I also boiled the kale for a minute or two before adding because it was super thick and bitter (dino kale). Thanks for posting, this is a perfect weeknight meal!

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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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