Parmesan Pasta with Beans & Greens
Servings
4Serving size
2 ounces pasta with beans and vegetablesThis recipe keeps well for about 3 days in the refrigerator. Reheat gently.
Ingredients
| 3 quart Water |
| 8 ounce Whole Wheat Penne (or gluten-free pasta) |
| 2 tsp. Olive oil |
| 2 clove Garlic, raw (minced) |
| 3 cup, chopped Collards, raw (center spine removed and thinly sliced crosswise) |
| 1/4 tsp., leaves Dried thyme |
| 1 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 1/2 cup White wine |
| 1/2 lemon yields Lemon juice |
| 1 1/2 ounce Parmesan cheese (grated) |
Instructions
When the water boils add the pasta.
Stir and boil for about 12 to 15 minutes until al dente.
While the pasta is boiling place the olive oil in a large skillet over medium heat.
Add the garlic and cook for about one minute. Stir frequently.
Add the collard greens and cook for about two minutes until just wilted. Toss frequently.
Add the thyme, white beans, salt, pepper, white wine and lemon juice.
Stir and cook for about 1 minute. Toss frequently.
When the pasta is done drain and add to the greens with the parmesan cheese.
Toss well and serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is a fantastic fusion of Italian pasta and beens with Southern collard greens. The flavor is fantastic and the beans, pasta and parmesan mellow the bitterness of the greens that some people don’t like. A great dish to serve for a quick weeknight meal or even a casual dinner party.
It is good to slice the greens thinner. They cook a bit faster and more evenly and the dish is easier to eat.