Parmesan Pasta with Beans & Greens

Servings: 4 | Serving size: 2 ounces pasta with beans and greens

Cooking time: 30 minutes

This recipe can easily be multiplied and keeps well for about 3 days in the refrigerator. Reheat gently.

Ingredients

• 3 quarts water
• 8 ounces whole wheat or gluten free pasta
• 2 tsp. olive oil
• 2 cloves garlic (minced)
• 1 bunch collard greens (about 3 cups)(thinly sliced crosswise)
• 1/4 tsp. dried thyme
• 1 15-ounce can no salt added white beans (drained and rinsed)
• 1/2 tsp. salt
• black pepper to taste
• 1/2 cup white wine
• 1/2 lemon (juiced)
• 1 1/2 ounces parmesan cheese (grated)

Place the water in a large pot over high heat.

When the water boils, add the pasta.

Stir and boil for about 12 to 15 minutes until al dente.

While the pasta is cooking, place the olive oil in a large skillet over medium heat.

Add the garlic and cook for about one minute. Stir frequently.

Add the collard greens and cook for about two minutes until just wilted. Toss frequently.

Add the thyme, white beans, salt, pepper, white wine, and lemon juice.

Stir and cook for about 1 minute. Toss frequently.

When the pasta is done, drain and add to the greens with the parmesan cheese.

Toss well and serve.