White Beans, Greens, and Rosemary

White Beans, Greens, and Rosemary


  • 12 ounces whole-wheat penne pasta
  • 8 cups packed kale leaves (stems discarded)
  • 1 teaspoon olive oil
  • 4 garlic cloves, minced
  • 1 1/2 teaspoons dried rosemary
  • 1/2 teaspoon crushed red pepper
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 cup lower sodium low-fat chicken broth
  • 2 tablespoons lemon juice
  • 1/2 cup grated fresh Parmesan cheese


Cook pasta according to package directions. When pasta is almost tender, add kale and cook 1 minute or until pasta and kale are tender; drain.

Heat oil in a large skillet over medium-high heat. Add garlic, rosemary, and red pepper; cook 2 minutes or until spices are fragrant. Add beans; cook 2 minutes or until thoroughly heated. Combine pasta mixture, bean mixture, and remaining ingredients; toss well.

    Willett favors pastas made from whole-wheat flour because they can contain anywhere from 4 to 8 grams of fiber per serving. Plain pasta has little, if any, fiber.
  • Yield: serves 4 (serving size: 2 cups)

Nutritional Information

Calories per serving: 271
Caloriesfromfat per serving: 17%
Fat per serving: 5.4g
Saturated fat per serving: 2.2g
Monounsaturated fat per serving: 1.6g
Polyunsaturated fat per serving: 0.7g
Protein per serving: 15.5g
Carbohydrate per serving: 44.5g
Fiber per serving: 4.3g
Cholesterol per serving: 8mg
Iron per serving: 4.2mg
Sodium per serving: 320mg
Calcium per serving: 415mg