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Penne Rigate Recipes

Penne with Greens and Cannellini Beans

Main Dish
Makes 6 Servings
Prep Time
15 minutes
Cooking Time
15 minutes
Total Time
30 minutes
recipe image

From the kitchen of Dreamfields Pasta and Chef Jim Coleman

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.

Made with

Penne Rigate


  • 1 box Dreamfields Penne Rigate uncooked
  • 2 tablespoons olive oil
  • 1/2 red bell pepper diced
  • 1 tablespoon garlic minced
  • 1/4-1/2 teaspoon crushed red pepper flakes
  • 1 cup reduced-sodium, fat free chicken broth
  • 1 pound fresh collard or mustard greens trimmed, cut into pieces
  • 1 15 oz can cannellini beans rinsed and drained (or other white beans)
  • Kosher salt and freshly ground black pepper
  • Parmesan cheese grated (optional)


  1. Prepare pasta according to package directions. Set aside.
  2. 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.
  3. 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.

Nutrition Facts

336 Calories

63g Carbohydrates

1g Saturated Fat

128mg Sodium

6g Fat

16g Protein

0mg Cholesterol

11g Dietary Fiber

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Find Dreamfields at your favorite grocery and retail stores nationwide. Also available online.

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