Pasta With Kale and Kidney Beans

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

• Ready In: 10 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 3  large garlic cloves, minced
• 1  cup  vegetable stock
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper
• 1⁄8 teaspoon crushed red pepper flakes
• 1 1⁄2 lbs kale, washed, dried, stalks removed, and torn into bite-sized pieces
• 6  cups  hot  cooked spiral shaped pasta (about 4 cups uncooked)
• 1 (19 ounce) can kidney beans, drained
• 3⁄4 cup parmesan cheese, grated

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.