Go Back
+ servings
Print

Linguine with Garlicky Kale and White Beans

from Cooking Light, April 2014
Servings 4 servings

Ingredients

  • 8 ounces uncooked linguine
  • 3 tablespoons extra-virgin olive oil
  • ¼ cup chopped fresh garlic
  • ½ cup water
  • 1 8-ounce package prechopped kale
  • 1 15-ounce can unsalted cannellini beans, rinsed and drained
  • ¾ teaspoon black pepper divided
  • ½ teaspoon salt

Instructions

  1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving ¼ cup cooking liquid.
  2. Heat oil and garlic in a large skillet over medium heat. When garlic begins to sizzle, add ½ cup water and kale; cover and cook 5 minutes or until kale is tender, stirring occa­sionally. Add beans, ½ teaspoon pepper, and salt; cook 1 minute or until thoroughly heated, stirring occasionally. Add pasta and reserved ¼ cup cooking liquid to pan; toss to coat. Sprinkle remaining ¼ teaspoon pepper over pasta. Serve immediately.