Rigatoni with Beans and Kale

This is a quick and delicious pasta dish of rigatoni tossed with cannellini beans and kale.

Ingredients

• 1 pound rigatoni
• 2 cans cannellini beans, drained and rinsed
• 1 bunch kale, chopped
• 2 tablespoons butter
• 3 cloves garlic, grated
• 1 lemon, juiced
• 1/2 cup vegetable or chicken stock
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon red pepper flakes
• 1/2 cup parmesan, grated

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta to al dente.
2. While the pasta cooks melt butter in a large skillet over medium heat. Add garlic and cook for 1 minute. Toss in the kale and cook until just starting to wilt, about 5 minutes. Add the beans, lemon juice, and chicken stock. Season with salt, pepper, red pepper flakes. Simmer for 5 minutes.
3. Toss with the cooked pasta and top with parmesan cheese.

Takes 15 minutes

Serves 4