Beans 'n Greens Pasta

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Since we couldn't justify the expense of a CSA this year (let's hear it for weddings...), Greg and I decided to make a concerted effort to buy more of our produce at the farmer's market. This week, I tried to pick recipes based around vegetables that might be available at the market. We succeeded in getting quite the haul, despite the fact that it was below 40 degrees and many of the vendors didn't even come out. The haul included locally made gluten-free spinach pasta, and single origin bean-to-bar dark chocolate. *drool*

Eeniewho, I found this very simple, very nearly 'kitchen sink' kinda recipe in the "Sundays at Moosewood" cookbook. The recipe calls for the "greens" to be escarole or similar, but I chose kale both because it's seasonal (really, one of the ONLY seasonal veggies available right now) and because it's local. Let me tell you: The bag of kale smelled like freshly grown heaven. So yummy.

This is a vegan recipe with less than 10% of the calories owing to fat. Though, if you're a 98% uber-non-vegan like me, you'll toss some goat cheese you had lying around on top of it.



Beans 'n Greens Pasta (from the Sundays at Moosewood cookbook)
-1 cup onions, chopped
-5-6 cloves garlic, minced
-2 teaspoons olive oil
-1 pound escarole or other curly, leafy green, chopped
-1 cup water
-1 pound chunky pasta (like rotini)
-3 cups or 2 cans kidney or pinto beans, drained and rinsed
-1/2 cup fresh basil, finely chopped
-Salt and pepper to taste
-Juice of one lemon
-Optional: A sharply flavored crumbly cheese

1. Heat oil over med-low heat. Add onions and garlic. Saute until golden, about 10 minutes. Add leafy greens and 1 cup water. Cover, bring heat to medium, and cook 5 minutes. Add beans and basil, cook another 5 minutes. Using a potato masher, mash up at least half of the beans.

2. In the meantime, cook your pasta. When done, drain, and toss with the finished bean 'n greens mixture (**NOTE: I didn't toss it for photo's sake...obviously, it was fine). Add salt and pepper to taste. Squeeze lemon juice over the top and mix well. Serve warm.

Servings: 4
Calories: 474



Verdict: A very hearty, tasty meal. It has bold, simple flavors that Greg and I both really enjoyed. PLUS, it's a two-pot meal and it's quick and easy to make. PLUS, there's a TON of nutritional bang for your buck. Kale provides antioxidants, lots of beta carotene, vitamin K, vitamin C, and calcium. Kidney beans are chocked full of dietary fiber, iron, thiamin, and are an excellent source of protein. It's an all around win!

1 comments:

sweetlife said...

oh my goodness what a great pasta dish..love the simplicity of the dish..yum

sweetlife

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