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Reduced Carb Pasta a Perfect fit for Swimsuit Season

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Penne With Greens And Cannellini Beans

(Family Features) - Maintaining your summer figure doesn't mean leaving behind the comfort foods you enjoyed all winter long - it simply means eating healthier versions of those same foods, including pasta! 

High-fiber, reduced carbohydrate Penne with Greens and Cannellini Beans is a good example.  Featuring powerful antioxidant-rich dark, leafy greens, fresh red bell peppers and protein rich, pantry-ready cannellini beans, this recipe packs a serious nutritional punch.

And the real surprise is the pasta. Dreamfields pasta delivers five grams of fiber and only five grams of digestible carbohydrates per serving, yet tastes just like traditional pasta. Seasoned with garlic, a hint of red pepper flakes and Parmesan cheese, this main dish is pasta perfection. 

 So go ahead and enjoy pasta - and a healthy lifestyle. Your taste buds won't notice the difference, but your waistline will. Buon Appetito!

For more recipes and information about healthy eating, visit www.DreamfieldsFoods.com.

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Penne With Greens And Cannellini Beans

High-fiber, reduced carbohydrate Penne with Greens and Cannellini Beans is a good example of a healthy comfort food.

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

    1. Cook pasta according to package directions. Drain and return to pan.
    2. 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.
    3. 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.

Preparation Time
15 minutes

Cook Time
15 minutes

Calories: 336g     Total Fat: 6g
Cholesterol: 0mg     Protein: 16g
Carbohydrates: 22g     Sodium: 128mg

Makes 6 servings

Notes, Tips & Suggestions
Notes: 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.
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SOURCE: Dreamfields Pasta

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