Kale and Cannelinni Bean Pasta
By Naomi Poe
This dish is a fabulous vegetarian alternative to traditional, meat-heavy italian pasta dishes. Parmeseasn, which is lower in fat and calories, packs enough of a flavour punch that you don’t need much. If you’d prefer not to use brown rice pasta, feel free to use spaghetti squash – it’s equally fabulous, or angel hair-spiralized zuchinni (you’ll need to buy a spiralizer for those, but it’s worth every penny. I’d buy the $40.00 one personally. The ten dollar one is cheap and unreliable, and the 400.00 one is overkill, IMO.). This dish was an ENORMOUS hit with the kids, and with Mr. Picky, aka Hubby… This recipe serves four VERY generously
6 cups Kale, washed and chopped into bite sized pieces (I never remove the ribs, but you can)
2 cups canned Cannellini Beans (or 4 cups homemade cooked northern beans)
1 small onion (or one spring onion, green parts included) minced
2 cloves of garlic, smashed and minced
Extra Virgin Olive Oil
salt (we use sea salt)
pepper (we use ground papaya seeds)
a pinch of crushed red pepper
1 pound GF brown rice pasta, store bought, or homemade; or spaghetti squash, cooked; or spiralized angel-hair zuchinni.
4 oz Finely grated parmesean, optional but entirely worth it
Boil a large pot of water and cook the pasta. (remember you’ll need to adjust cooking times for fresh pasta — it only takes about 2 minutes to boil fresh as opposed to eight for dried)
In a heavy skillet, heat the olive oil. Add the kale, onions, and garlic and cook till wilted (about 8 minutes). Add a large pinch of salt and a generous grinding of pepper, and a pinch of crushed red pepper: stir. Dump the two cans of beans into this mixture and cook for another two minutes or until beans are heated through.
Mix with the freshly cooked pasta and top with sharp, shaved parm cheese.
Easy, isn’t it?
Cheryl: simple and great for a rainy day like today. I used pine nuts instead of parm for a non-dairy option. Thanks for sharing!