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Low Carb
Penne With Greens And Cannellini Beans

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

Preparation Time
15 minutes

Cook Time
15 minutes

Calories: 336     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.

  • 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.

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