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Pasta with Beans and Greens
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Authored By: Bean Education & Awareness Network
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Diet Type: Vegetarian
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Ingredients:
Vegetable cooking spray4 cups chopped onion1 cup chopped mushrooms4 cloves garlic, minced1 teaspoon dried rosemary leaves4 cups torn Kale or spinach leaves1/4 cup raisins1/2 cup reduced-sodium vegetable broth or water1 can Navy or Great Northern Beans8 ounces bow tie pasta, cooked, warm2 tablespoons toasted pine nuts2 ounces Parmesan cheese, coarsely shreddedsalt and pepper to taste
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Serves: 4
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Cooking Time: Under 30 minutes |
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| Instructions: |
| Spray large skillet with cooking spray. Saute onion, mushrooms, garlic, and rosemary until tender, about 5 to 8 minutes. Add Kale, raisins, and broth or water to skillet; heat to boiling. Reduce heat and simmer, covered, until Kale is wilted, 5-8 minutes. Stir in beans and cook until broth is evaporated, 3-4 minutes. Stir bean mixture into pasta; sprinkle with half Parmesan cheese and pine nuts and toss. Season to taste with salt and pepper. Sprinkle with remaining Parmesan cheese. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 456
Calories from Fat 79
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% Daily Value*
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| | Total Fat 9g | 14% | | | Saturated Fat 4g | 18% | | | Mono Fat 2g | | | | Poly Fat 2g | | | | Cholesterol 11mg | 4% | | | Sodium 303mg | 13% | | | Total Carbs 74g | 25% | | | Dietary Fiber 14g | 57% | | | Protein 25g | | | | Iron | 40% | | | Calcium | 41% | | | Vitamin B-12 | 3% | | | Vitamin B-6 | 30% | | | Vitamin C | 104% | | | Vitamin E | 6% | | | Vitamin D | 3% | | | Vitamin A | 61% | | | Selenium | 50% | | | Manganese | 90% | | | Copper | 40% | | | Zinc | 19% | | | Pantothenic acid | 10% | | | Niacin | 20% | | | Riboflavin | 24% | | | Thiamin | 33% | | | Folate | 55% | | | Potassium | 34% | | | Phosphorus | 48% | | | Magnesium | 33% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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