Farfalle With Kale, Grape Tomtoes and Cannellini
(photo from Serious Eats)
Kale has great nutritional value and is packed with phytonutrients such as Vitamin C and Vitamin A. Beans are high in fiber and protein and also provide antioxidants. The combination of the two in this pasta dish provides a very nutritious and delicious meal.
Ingredients
1 tablespoon olive oil
1/2 cup diced onion
1 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1 1/4 pounds kale, chopped into 1-inch pieces
1 cup grape tomatoes cut in half
3/4 cup vegetable broth
Salt and black pepper
1 cup canned white cannellini beans, rinsed
1/2 pound pasta
Parmesan cheese (optional)
The basic recipe is to saute diced onions and garlic in olive oil, then add the chopped kale, saute till slightly wilted, add the chicken broth, grape tomatoes and the cannellini beans. Season with salt and pepper. In the meantime, cook the farfalle till al dente (around 8min). Drain the pasta, throw it into the kale/bean mixture and saute for another 2 minutes. Season to taste, then serve on a plate with a little parmesan cheese on top!
