- Organic Bound
Vegetarian main dishes like this delicious kale and pasta combination save you time in the kitchen. Simple pan sauces made from stock, pasta water and cheese are a classic Italian method for emphasizing the delicious simplicity of whole foods. Our tender Kale (one of our Deep Greens Blends) balances the savory sauce with deep, hearty flavor.
To change things up a bit, try this recipe with our Baby Arugula, Baby Spinach or another of our Deep Greens Blends, like Power. Enjoy!
|1 tablespoon||extra-virgin olive oil|
|2 tablespoons||unsalted butter|
|5 ounces||Sliced crimini mushrooms|
|2 cloves||Earthbound Farm Organic Garlic (finely chopped)|
|1||15-oz can organic cannellini beans (also called white kidney beans, drained and rinsed)|
|1 cup||vegetable stock|
|1/4 cup||Parmesan cheese (plus extra for garnish)|
|2 cups||Earthbound Farm Organic Kale (or Baby Arugula, Baby Spinach or Power)|
|Salt and freshly ground black pepper (to taste)|
Cook fettuccine in a large pot of boiling salted water until just al dente.
Meanwhile, heat oil and butter in a large nonstick skillet over medium-high heat. Add the mushrooms and brown, about 6 minutes total. Season with salt and pepper, then add the garlic and fry for 30 seconds. Stir in the cannellini beans and stock. Let simmer lightly as the pasta finishes cooking.
Reserve 3/4 cup of pasta water before draining the pasta. Add pasta water and Parmesan cheese to the skillet, and stir until the cheese has melted and the sauce has reduced slightly. Stir in the fettuccine for 1 minute over high heat or until sauce has thickened and sticks to the pasta. Stir in the kale and cook until just wilted.
Divide the pasta between plates and garnish with freshly grated Parmesan cheese and freshly ground black pepper. Serve alongside a leafy green salad.
Calories per serving 570, Fat 13 grams, Cholesterol 20 mg, Sodium 200 mg, Carbohydrates 96 grams, Fiber 14 grams, Sugars 3 grams, Protein 25 grams.