Recipe - Pasta With White Beans And Kale

2 One half cup Cooked Pasta; Rigatoni
2 tablespoon Olive Oil; Divided
3 Garlic Cloves; Minced
7 ounce Roasted Red Bell Peppers;
Drained
12 cup Chopped Kale
16 ounce Cannellini Beans; Drained
2 tablespoon Fresh Lemon Juice
One fourth teaspoon Coarsely Ground Pepper
6 tablespoon Grated Fresh Parmesan Cheese

Cook pasta according to package directions, omitting salt and fat. Drain
pasta in a sieve over a bowl, reserving One fourth cooking liquid; set aside.

Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add minced
garlic and cut or sliced up bell peppers, and sauté 1 minute. Add kale and cannelli
beans; cover and cook 5 miinutes or unitl kale is wilted, stirring
occasionally. Add cooked pasta, reserved cooking liquid, 1 tablespoon oil,
lemon juice, and pepper, and stir well.

Spoon pasta mixture into each of 6 bowls, and sprinkle with Parmesan
cheese.

Recipe by: Cooking Light

Posted to EATLF Digest by Sherilyn sherilyn70@earthlink.net on Mar 8,
1999, converted by MM_Buster v2.0l.