Whole Whaet Pasta with Greens, Beans and Tomatoes

I know this may not sound very sexy but it's really good - I promise, I give it 4 stars. While I am not usually a big fan of whole wheat pasta, in this dish it really adds a nuttiness that makes the dish. This is a hearty and healthy dish as well as a great way to eat greens (don't let them intimidate you).

Prep time: 30 minutes.
Total time: 45 minutes

Serves: 6

3 T good olive oil

3 garlic cloves minced

1 medium onion

½ t hot red pepper flakes

14 C loosely packed kale (1-1½ lbs), thick stems trimmed, leaves chopped into 1” pieces and rinsed.

1½ C low sodium vegetable broth

1 can (14½ oz.) diced tomatoes, drained

1 can (15 oz.) cannelloni beans, drained and rinsed

13 ¼ oz whole wheat pasta (Ronzoni Health Harvest is best)

2 oz. parmesan cheese, grated (1 cup or so), use the good imported kind

Heat oil in a 12” straight sided sauté pan over medium-high heat. Add onion to pan and cook until starting to brown, about 5 minutes. Add garlic and red pepper flakes. Cook stirring constantly until garlic is fragrant (30 seconds).

Add half of greens to pan. Using tongs, toss occasionally until starting to wilt – about 2 minutes.Add remaining green, broth, tomatoes and ¾ t salt. Cover (pan will be very full) and increase heat to high and bring to a strong simmer. Reduce heat to medium and cook, covered tossing occasionally until greens are tender, about 15 minutes (mixture will be somewhat soupy). Stir in beans.

Meanwhile, bring 4 quarts water to boil in a large pan over high heat. Add spaghetti and 1T of salt. Cook until pasta is just shy of al dente. Drain pasta and return to pot. Add greens mixture to pasta and toss to combine. Cook until pasta absorbs most of the liquid – about 2 minutes. Stir in cheese and adjust seasoning. Serve immediately.

Calories/Serving -485
Carbs/Serving - 83g
Fat/Serving - 12g
Protein/Serving -15g