Prep 20 mins
Cook 15 mins
This is real comfort food! This doubles and triples easily.I like to triple this recipe, but only put the pasta in the amount that I've set aside for our dinner. The rest I freeze. I don't freeze pasta. When I take out the frozen portion, I cook the pasta and add it in. You can use any type of greens that you are fond of. You can add any herbs you like. Don't forget to take the stems out of your greens, they're tough.I use canned vegetable stock, but if you can't find it, chicken stock is acceptable.
- 4 teaspoons olive oil
- 4 garlic cloves, peeled and minced
- 1 medium red bell pepper, washed, cored, seeded and chopped
- 2 lbs fresh greens (spinach, kale, Swiss chard or escarole)
- 4 teaspoons balsamic vinegar
- 1⁄4 cup vegetable stock
- 2 (15 ounce) cans cannellini beans or 2 (15 ounce) cansother white beans, drained
- 8 ounces penne (or other tubular pasta)
- 1⁄4 cup grated parmesan cheese
- Heat the oil in a large nonstick skillet over medium-high heat.
- Add the garlic and pepper, and saute 2 minutes.
- Stir in greens, vinegar, and stock, cover pan, and cook until greens are wilted and tender, but still bright green, 5 to 7 minutes.
- Gently stir the beans into greens mixture, set aside, and keep warm until pasta is ready.
- Meanwhile, cook pasta according to package directions, until al dente. Drain.
- Add pasta to greens/beans mixture and gently mix. Top each serving with 1 tablespoons grated Parmesan.
This was really good. I didn't have a red pepper, so sauteed some onions instead. I also added a few capers which was good.