Penne with Greens & Cannellini Beans
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Penne with Greens & Cannellini Beans calories by ingredient
Introduction
From the Dreamfields website. I used two cans of Cannellini Beans since this was meatless, and it made a little more than 8 servings. I know this really isn't vegetarian because of the chicken broth, but it made me choose a main category, and it doesn't fit any of the others. From the Dreamfields website. I used two cans of Cannellini Beans since this was meatless, and it made a little more than 8 servings. I know this really isn't vegetarian because of the chicken broth, but it made me choose a main category, and it doesn't fit any of the others.Number of Servings: 8
Ingredients
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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
Directions
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.
Member Ratings For This Recipe
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