Categories: Pasta

Ingredients

• 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) -

Directions

1. Cook pasta according to package directions.

2. Drain and return to pan.

3. Meanwhile, in large skillet, heat olive oil over medium-high heat.

4. Add bell pepper, garlic and red pepper flakes; cook 1 to 2 minutes, stirring constantly.

5. Add broth; bring to boil.

6. Add greens; return to boil. Cook 1 to 2 minutes, uncovered, until greens are just crisp-tender, stirring occasionally.

7. Add greens with liquid to pasta; toss to coat.

8. Add beans; toss gently.

9. Adjust seasoning with salt and pepper. Top with grated Parmesan cheese, if desired.

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