Penne with White Beans and Greens
Ingredients
The pasta
-
8
ounces
uncooked bean penne pasta
-
4
cups
water
The sauce
-
1
tablespoon
extra-virgin olive oil
-
½
medium
onion, diced
-
3
medium
garlic cloves, minced
-
1 ½
teaspoons
dried oregano
-
¼
teaspoon
black pepper
-
⅓
cup
kalamata olives, drained
-
¼
cup
sun-dried tomatoes, chopped
-
1
15-ounce can
white beans
-
1
8-ounce bunch
fresh greens, sliced
-
½
lemon
juiced
-
a pinch
kosher salt (optional)
Instructions
- Boil water in a medium pot, then cook the pasta for 7 minutes or until al dente.
- Drain the pasta and keep it warm in the pot.
- In a skillet, heat olive oil and sauté onions, garlic, oregano, and black pepper for 4 minutes.
- Add olives, sun-dried tomatoes, and white beans, and sauté for an additional 3 minutes.
- Stir in the greens, lemon juice, and cooked pasta, cooking until greens are wilted.
- Serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
266
Total fat
6g
Total carbohydrates
43g
Total protein
16g
Sodium
325mg
Cholesterol
0mg
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