Ditalini with Kale, White Beans & Almonds
This dish is packed with non-dairy calcium. Look for tender young kale or Russian kale in your market.
  • 8 ounces ditalini or other small tubular pasta
  • 1 bunch kale (14 ounces)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon anchovy paste
  • 3/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 cups canned white beans, rinsed and drained
  • 1/2 cup sliced almonds

1. In large pot of boiling water, cook pasta according to package directions. Drain, reserving 3/4 cup pasta cooking water.

2. Separate kale leaves from the stems. Shred leaves and thinly slice tender part of stems.

3. In large skillet, heat oil over low heat. Add garlic and cook 2 minutes or until soft. Add anchovy paste and sliced kale stems, and cook, stirring occasionally, 2 minutes or until crisp-tender. Add kale leaves, salt, and cayenne and cook, stirring occasionally, 5 minutes or until tender.

4. Add beans, almonds, and the 3/4 cup of reserved pasta cooking water, and bring to a boil. Add pasta, toss until heated through and serve.

Nutritional Information
Per serving: 422 calories, 15g total fat, 1.8g saturated fat, 9.1g monounsaturated fat, 2.5g polyunsaturated fat, 10g dietary fiber, 19g protein, 59g carbohydrate, 2mg cholesterol, 784mg sodium.
Good source of: beta-carotene, calcium, fiber, folate, indoles, iron, lutein & zeaxanthin, magnesium, potassium, quercetin, thiamin, vitamin C, vitamin E.

Date Published: 09/19/2005 > Printer-friendly Version

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