Penne with Greens & Cannellini Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Dreamfields Penne Rigate, 4.875 cup Bushs Cannelini Beans, 3.5 cup Herb Ox Sodium Free Chicken Broth, 1 cup Garlic, 5 clove Swiss Chard, 6 cup, chopped Pepper, black, 2 tbsp Pepper, red or cayenne, 1 tsp Red Bell Pepper, 1 serving equals 1.8 oz or about 10 strips, 1 serving (ingredients say yellow, but I used red - nutritional info is the same for either)Extra Virgin Olive Oil, Kirkland (1 tbsp=3tsp), 2 tsp Bella Rosa Imported Fresh Shredded Parmesan Cheese, 8 tbsp
Cook pasta according to package directions.
Dice red bell pepper and coarsely chop chard.
Heat olive oil over medium-high heat in another large skillet. Add red bell pepper, garlic, and red pepper flakes.
Cook 1 - 2 mins, stirring constantly.
Add broth & bring to a boil.
Add greens; return to boiling. Cook 1 - 2 mins until greens are crisp-tender, stirring occassionally.
Drain & rinse pasta; add to greens mixture. Toss to coat.
Add beans. Toss gently.
Season with black pepper.
Heat until beans are warm (3-4 mins).
Top with Parmesan cheese.
Number of Servings: 8
Recipe submitted by SparkPeople user MRSNIX.
Dice red bell pepper and coarsely chop chard.
Heat olive oil over medium-high heat in another large skillet. Add red bell pepper, garlic, and red pepper flakes.
Cook 1 - 2 mins, stirring constantly.
Add broth & bring to a boil.
Add greens; return to boiling. Cook 1 - 2 mins until greens are crisp-tender, stirring occassionally.
Drain & rinse pasta; add to greens mixture. Toss to coat.
Add beans. Toss gently.
Season with black pepper.
Heat until beans are warm (3-4 mins).
Top with Parmesan cheese.
Number of Servings: 8
Recipe submitted by SparkPeople user MRSNIX.
Nutritional Info Amount Per Serving
- Calories: 300.4
- Total Fat: 3.2 g
- Cholesterol: 5.0 mg
- Sodium: 298.3 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 12.7 g
- Protein: 16.8 g
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