White Bean Rotini recipe

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Ingredients

13 ounces rotini pasta
2 tablespoons olive oil
2 cups chopped kale, or to taste
2 teaspoons garlic powder
2 teaspoons garlic salt
1 teaspoon chipotle pepper powder
1 (14 ounce) can vegetable broth
2 (15 ounce) cans cannellini beans
½ cup shredded Mexican cheese blend, or to taste

Nutrition Info

329.7 calories
carbohydrate: 52.2 g
cholesterol: 8.1 mg
fat: 7.4 g
fiber: 6.1 g
protein: 12.8 g
saturatedFat: 2.5 g
servingSize: -
sodium: 846.6 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil, cook the rotini at a boil until tender yet firm to the bite, about 8 minutes, drain.

  2. Heat olive oil in a large skillet over medium heat. Add kale to the skillet, season with garlic powder, garlic salt, and chipotle pepper powder. Cook and stir kale until wilted, 1 to 2 minutes.

  3. Pour vegetable broth over kale, add cannellini beans and stir. Cook mixture, stirring often, until beans are softened, 7 to 8 minutes.

  4. Stir cooked rotini with kale and beans mixture, cook and stir until pasta is reheated, 1 to 2 minutes. Top with shredded Mexican cheese.

Recipe Yield

8 servings

Recipe Note

Looking for a healthy, yet filling, meat-free dinner option? Try this dish. White beans, pasta, greens, and a bit of spice make this a satisfying meal.

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