Besides being a delicious and colorful main dish, this recipe boasts generous amounts of protein, fiber, complex carbohydrates, iron, and calcium.
6 oz uncooked bow tie or shell pasta
1 large onion, chopped
6 oz portobello mushroom caps, halved and sliced*
2 tsp olive oil
4 cups chopped fresh kale or spinach (about 6 ounces)
2 cup reduced-sodium chicken broth
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp pepper
1/2 tsp red pepper flakes
1 15 ounce can great Northern beans, rinsed and drained
1/4 cup shredded Parmesan cheese
1. Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a large bowl; set aside.
2. Saute onion and mushrooms in hot oil in a large skillet over medium heat 5 minutes. Add kale and next 4 ingredients; cook, stirring often, 15 minutes or until kale is tender. If you have chosen to use spinach, you will only need to simmer the skillet briefly at this point. Add beans, and cook 1 minute.
3. Combine bean mixture and pasta; toss gently. Sprinkle with cheese.