White Bean and Kale Pasta
Tomato and Red Onion Salad
Ingredients
- ½ (16-oz) pkg bow tie pasta
- ½ cup chopped onion
- ½ (8-oz) pkg sliced mushrooms (optional)
- 2 tsp olive oil
- 1 clove garlic, minced
- 1 (9-oz) pkg frozen chopped kale (see Note)
- 1 cup vegetable broth
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 cup cannellini beans, drained and rinsed
- ⅓ cup freshly grated Parmesan cheese
Instructions
- Cook pasta according to package directions; drain, reserving 2 Tbsp pasta water, and set aside.
- Sauté onion and, if desired, mushrooms in hot oil in a large skillet over medium heat 3 minutes. Add garlic; cook 2 minutes. Add kale, broth, salt, and pepper; cook 8 to 10 minutes or until most of liquid is evaporated.
- Stir in beans; cook 1 minute or until thoroughly heated. Combine pasta, reserved pasta water, and kale mixture. Serve sprinkled with cheese.
Side Dish Ingredients
- 1½ Tbsp balsamic vinegar
- 1 Tbsp extra virgin olive oil
- ½ tsp honey
- ½ tsp Dijon mustard
- ¼ tsp salt
- ⅛ tsp pepper
- 2 large tomatoes, coarsely chopped
- ¼ cup thinly sliced red onion
Side Dish Instructions
- Whisk together vinegar, oil, honey, mustard, salt, and pepper in a serving bowl. Add tomatoes and onion; gently toss.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
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