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Pasta with Greens and White Beans

Yield: 5 servings

1 1/2 lb Greens, washed but not dried
2 Tbs Olive oil
6 cloves Garlic
1/4 tsp Crushed red pepper flakes
1/3 cup Vegetable stock or water mixed with 1 tsp. broth powder
1 1/2 cup Cooked cannellini or other white beans, rinsed & drained
1/4 tsp Salt
12 oz Uncooked pasta--penne, ziti, etc.
Salt & ground pepper to taste
2 T Soy Parmesan (opt.)

Bring 3 quarts of water to boil. Prepare greens by ripping leaves off stems. Tear or cut leaves into bite-size pieces. You should have about 12 cups.

Heat oil in large skillet over med-high heat. Add garlic and red pepper flakes; saute for 2 minutes. Stir in greens and stock; cover pan. Cook until greens are wilted and tender yet still bright green, about 7 minutes. Gently stir in beans and salt; keep warm.

While greens are cooking, drop pasta into boiling water; cook until al dente, about 10 minutes. Drain; stir into greens mixture. Top with soy cheese if using.

Per 1 1/2 cup serving: 475 calories, 20 g. protein, 7 gr fat