Penne Rigate Recipes

Penne with Greens and Cannellini Beans

Course: Main Dish
Servings: Makes 6 Servings
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

From the kitchen of Dreamfields Pasta and Chef Jim Coleman

Low in fat and loaded with fiber, the smooth texture and slightly nutty flavor of cannellini beans (or white kidney beans) makes a great addition to healthy pasta recipes.

Made with

Dreamfields^®
Penne Rigate

Ingredients

1 box Dreamfields Penne Rigate uncooked
2 tablespoons olive oil
1/2 red bell pepper diced
1 tablespoon garlic minced
1/4-1/2 teaspoon crushed red pepper flakes
1 cup reduced-sodium, fat free chicken broth
1 pound fresh collard or mustard greens trimmed, cut into pieces
1 15 oz can cannellini beans rinsed and drained (or other white beans)
Kosher salt and freshly ground black pepper
Parmesan cheese grated (optional)

Directions

Prepare pasta according to package directions. Set aside.
Meanwhile, in large skillet, heat olive oil over medium-high heat. Add bell pepper, garlic and red pepper flakes; cook 1 to 2 minutes, stirring constantly. Add broth; bring to boil.
Add greens; return to boil. Cook 1 to 2 minutes, uncovered, until greens are just crisp-tender, stirring occasionally. Add greens with liquid to pasta; toss to coat. Add beans; toss gently. Adjust seasoning with salt and pepper. Top with grated Parmesan cheese, if desired.

Serving Note: Any dark, leafy greens such as kale, spinach or chard can be substituted for the collard greens. 1-1/2 cups cooked cannellini beans can be substituted for the canned beans.