I absolutely love garlic. I put it in everything: pasta, pizza, Indian food, stir frys, veggie sautes, the list could just go on and on. It’s one of my favorite seasonings because it makes any veggie taste absolutely delicious, and it’s so good for you: it has amazing anti-inflammatory properties, which makes it good for heart-health and for helping to prevent cancer. So when I saw this recipe for Linguine with Garlicky Kale on CookingLight, I knew I had found a go-to pasta meal for any night of the week!
Healthy greens, creamy beans, and whole grains make this the perfect well-balanced super-fast dinner. And if you use baby kale and frozen crushed garlic (like I did), it saves a TON on prep time and you can have this whole dish ready in 20 minutes. Serve it up with some crusty whole grain bread and a glass of white wine, and you will feel satisfied and full when you’re done. I love how the white beans break down slightly when they’re cooked, because they add a richness to the sauce that makes it feel like a decadent dish!
The Ingredients
Modified from CookingLight
- 8oz uncooked whole wheat linguine
- 1 tbsp extra virgin olive oil
- 1/4 cup chopped fresh garlic (about 10 cloves, minced)
- 16oz baby kale
- 15oz can unsalted cannellini beans, rinsed and drained
- 1/2 tsp black pepper
- 1/2 tsp salt
- Organic pasta sauce, heated (a few tbsp per serving)
- Shredded parmesan cheese (2 Tbsp per serving)
The Directions
Step 1: Cook pasta according to package directions, drain and set aside.
Step 2: Heat oil and garlic in a large skillet over medium heat. When garlic begins to sizzle, add the kale. Cook 5 minutes or until kale is tender, stirring occasionally.
Step 3: Add beans, pepper and salt, cook 3 minutes or until heated through.
Step 4: Build your plate of pasta. Take 1/4 of the pasta, 1/4 of the white beans/kale mixture, a few Tbsp of the pre-made organic pasta sauce, and top with 2 Tbsp shredded parmesan cheese and a sprinkle of black pepper.
I hope you like this recipe as much as we did! The husband couldn’t get enough – I thought we’d have tons of leftovers but we ended up finishing almost all of it. This also tasted great the next day as the garlic and sauce was able to marinate even more, and I ended up with a super satisfying lunch!
Print
Total Time: 30 minutes
Yield: 4 servings
Calories per serving: 377
Fat per serving: 8.4g
Nutritional Info Per Serving: 377 Calories, 8.4g Fat (2.3g Saturated), 510.2mg Sodium, 60.9g Carbs, 10.7g Fiber, 2.8g Sugar, 17.3g Protein
Ingredients
- 8oz uncooked whole wheat linguine
- 1 tbsp extra virgin olive oil
- 1/4 cup chopped fresh garlic (about 10 cloves, minced)
- 16oz baby kale
- 15oz can unsalted cannellini beans, rinsed and drained
- 1/2 tsp black pepper
- 1/2 tsp salt
- Organic pasta sauce, heated (a few tbsp per serving)
- Shredded parmesan cheese (2 Tbsp per serving)
Directions
- Cook pasta according to package directions, drain and set aside.
- Heat oil and garlic in a large skillet over medium heat. When garlic begins to sizzle, add the kale. Cook 5 minutes or until kale is tender, stirring occasionally.
- Add beans, pepper and salt, cook 3 minutes or until heated through.
- Build your plate of pasta. Take 1/4 of the pasta, 1/4 of the white beans/kale mixture, a few Tbsp of the pre-made organic pasta sauce, and top with 2 Tbsp shredded parmesan cheese and a sprinkle of black pepper.
Notes
Modified from CookingLight
2.6http://pickyeaterblog.com/linguine-with-garlicky-kale-and-white-beans/Recipe by: The Picky Eater, pickyeaterblog.com
