Diabetic Delight...
Penne with Greens and Cannellini Beans
From the kitchen of Dreamfields Pasta
1 box uncooked Dreamfields Penne Rigate
2 tablespoons olive oil
1/2 cup diced red bell pepper
1 tablespoon minced garlic
1/4 to 1/2 teaspoon crushed red pepper flakes
1 cup reduced-sodium, fat free chicken broth
1 pound fresh collard or mustard greens, washed,
trimmed and cut into large bite-sized pieces
1 can (15 ounces) cannellini beans, rinsed and drained
(or other white beans)
Kosher salt and freshly ground black pepper to taste
Grated Parmesan cheese (optional)
Cook pasta according to package directions. Drain and
return to pan.
Meanwhile, in large skillet, heat olive oil over medium-high
heat. Add bell pepper, garlic and red pepper flakes; cook 1
to 2 minutes, stirring constantly. Add broth; bring to boil.
Add greens; return to boil. Cook 1 to 2 minutes, uncovered,
until greens are just crisp-tender, stirring occasionally. Add
greens with liquid to pasta; toss to coat. Add beans; toss
gently. Adjust seasoning with salt and pepper. Top with
grated Parmesan cheese, if desired.Serving Note: Any
dark, leafy greens such as kale, spinach or chard can be
substituted for the collard greens. 1-1/2 cups cooked
cannellini beans can be substituted for the canned beans.
Makes 6 servings.
Nutrition information (1/6 of recipe): 336 calories; 16 g protein;
22 g digestible carbohydrates*; 6 g total fat; 1 g saturated fat;
0 mg cholesterol; 128 mg sodium; 11 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 63
g carbohydrate
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