Penne with Garlicky Greens and Beans

Prep 20 min

Cook 25 min

Ready in 45 min

Servings 4

Ingredients

• 114 gm Pasta, penne, whole wheat, dry

• 1 tbsp Extra virgin olive oil

• 1 medium Yellow onion (chopped)

• 1 medium Carrots (chopped)

• 3 clove(s) Garlic (minced)

• 1/4 tsp Red pepper #akes

• 1 bunch Rapini, broccoli raab, raw (tough stems trimmed, cut into 1-inch pieces)

• 4 leaf Beet greens (trimmed, cut into 1-inch pieces)

• 1 can (15oz) Cannellini beans, canned (rinsed, drained)

• 3 tbsp Parmesan cheese, grated

Instructions

1. Prepare pasta according to package directions, omitting salt. Reserve 1/4 cup of pasta water and drain.

2. Meanwhile, heat oil in large skillet over medium heat. Cook onion and carrot 6 minutes, stirring, or until onion softens and begins to brown. Stir in garlic and red-pepper #akes. Cook 1 minute, stirring, or until fragrant.

3. Add half greens and 1/2 cup water. Increase heat to medium-high, cover, and cook for 2 minutes, or until greens wilt. Stir in remaining greens. Reduce heat to medium, cover, and cook 10 minutes, or until greens are tender. Stir in beans. Cover and cook 2 minutes, until beans are hot.

4. Stir in pasta and reserved pasta cooking water. Cook 2 minutes, stirring, or until pasta is hot. Remove skillet from heat and stir in 2 Tbsp of the cheese. Serve sprinkled with remaining 1 Tbsp cheese.