Guest guest Posted March 23, 2000 Report Share Posted March 23, 2000 * Exported from MasterCook * Cavatappi with Kale and Fava Beans Recipe By : Cooking Light, March 2000 Serving Size : 6 Preparation Time :0:00 Categories : Beans Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 3 large garlic cloves -- minced 1 cup imitation chicken broth 1/4 teaspoon salt 1/8 teaspoon black pepper 1/8 teaspoon crushed red pepper 28 cups torn fresh kale -- (about 1.5 lbs) 6 cups hot cooked cavatappi -- (4 cups uncooked) 19 ounces fava beans -- (1 can) --or kidney beans -- drained 3/4 cup finely grated fresh Parmesan cheese -- (3 ounces) 1. Heat olive oil in a large saucepan over medium-high heat. Add garlic; saute 1 minute. Add broth, salt, and peppers, cook 2 minutes. Reduce heat to medium low. Stir in kale, cavatappi, and beans; cook 2 minutes or until heated. Spoon into shallow bowls; top with cheese. Yield: 6 servings (serving size: 1 1/2 cups pasta and 2 tablespoons cheese). Calories: 359 (15% from fat); Fat 5.9g (sat 1.7g; mono 2.4g, poly 1.1g); Protein 118.2g; Carb 60.0g; Fiber 5g; Chol 5mg; Iron 5.3mg; Sodium 465mg; Calc 267mg KES 03/23/00 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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