From the kitchen of Dreamfields Pasta and
Chef Jim Coleman
Prep Time: 15 minutes
Cook Time: 15 minutes
Low in fat and loaded with fiber, the smooth texture and slightly nutty flavor of cannellini beans (or white kidney beans) makes a great addition to healthy pasta recipes.
Ingredients:
1 box uncooked Dreamfields Penne Rigate
2 tablespoons olive oil
1/2 cup diced red bell pepper
1 tablespoon minced garlic
1/4 to 1/2 teaspoon crushed red pepper flakes
1 cup reduced-sodium, fat free chicken broth
1 pound fresh collard or mustard greens, washed, trimmed and cut into large bite-sized pieces
1 can (15 ounces) cannellini beans, rinsed and drained (or other white beans)
Kosher salt and freshly ground black pepper to taste
Grated Parmesan cheese (optional)
Directions:
- Cook pasta according to package directions. Drain and return to pan.
- Meanwhile, in large skillet, heat olive oil over medium-high heat. Add bell pepper, garlic and red pepper flakes; cook 1 to 2 minutes, stirring constantly. Add broth; bring to boil.
- Add greens; return to boil. Cook 1 to 2 minutes, uncovered, until greens are just crisp-tender, stirring occasionally. Add greens with liquid to pasta; toss to coat. Add beans; toss gently. Adjust seasoning with salt and pepper. Top with grated Parmesan cheese, if desired.
Serving Note: Any dark, leafy greens such as kale, spinach or chard can be substituted for the collard greens. 1-1/2 cups cooked cannellini beans can be substituted for the canned beans.
Makes 6 main dish servings.
Nutrition information (1/6 of recipe): 336 calories; 16 g protein; 22 g digestible carbohydrates*; 6 g total fat; 1 g saturated fat; 0 mg cholesterol; 128 mg sodium; 11 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 63 g carbohydrate. For more information go to www.DreamfieldsFoods.com.
I make this dish often with spinach. It’s both healthy and delicious.
I like this dish and will make it but please can you make your recipes printer friendly. Ink is too expensive to have all the advertisements and comments on the page to print.
Fabulous with Rapini!!
Hi Anon, in response to printing this recipe:
You can also select the “Print this Page” button on the recipe you would like to print, or you can highlight the text that you would like to print, right click on the highlighted copy, select “Copy” and open a word processing software like MS Word, right click on the new page and select “Paste.”
Thanks!
To Anonymous: To print just the recipe, and the photo if you like, just highlight what you want to print, click File, click Print, in the “Print Range” area, click the radio dot next to “Selection”, then click “OK”. Only the highlighted items will print.
Hi, does anyone know what cannellini beans taste like? Is the recipe better with or without them?
Thanks,
Linds
P.S. Is it spelled cannellini or cannelloni?
To Mary,
Making this dish with spinach sounds much more appealing than with mustard or collard greens! What type of spinach do you use? Fresh? Frozen? Baby spinach leaves? And how do you prepare it before adding the pasta in? Please elaborate! Thanks so much
Linds – The cannelli beans are creamy and delicious, use them! Also, to reduce the sodium you might try rinsing the beans off first. Collards and mustard greens can be bitter if not cooked right (for an hour or so in pot liquor), I’d go with the fresh spinach.
Cannellini beans are very mild tasting white kidney beans, kind of like navy beans. They are my favorite type of beans. Definitely keep them in the recipe!! They add lots of fiber. Cannelloni I think is a type of pastry.
To Linds & Anonymous: Cannelloni are large pasta tubes filled with ricotta and baked in tomato sauce; cannoli are the pastries that are deep-fried and filled with a sweet ricotta-marscapone cheese. Confusing but delicious!
I love Italian food, experimenting with existing Italian recipes and creating my own, I had used collard greens in about 3 other recipes but one day found that I had a fresh bunch in the fridge but none of the other former ingredients.. so this dilemma helped create a great new recipe.. I combined sauteed collard greens, linguine, tuna & clams (along with shallots, garlic, mushrooms, salt, hot pepper flakes and parmesan cheese) and it came out absolutely perfect!