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Prep Time:35 minsTotal Time:35 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:35 minsTotal Time:35 minsServings:4Yield:4 servings
Prep Time:35 mins
Prep Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
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Ingredients
8ounceswhole-wheat penne or rigatoni pasta
2ouncescream cheese
½cupshredded Gruyère cheese
½cuptorn fresh basil leaves, plus more for garnish
1tablespoonlemon juice
1clovegarlic, grated
¾teaspoonsalt
½teaspoonground pepper
1(15 ounce) canlow-sodium white beans, rinsed
DirectionsBring a large pot of water to a boil. Add the spinach and kale and cook until tender, about 3 minutes. With tongs or a slotted spoon, transfer the greens to a colander and rinse under cold water. Wrap in a clean towel and squeeze out as much liquid as possible. Keep the water boiling.Add pasta to the boiling water and cook al dente according to package instructions.Meanwhile, combine the greens, cream cheese, Gruyère, basil, lemon juice, garlic, salt and pepper in a food processor; process until the greens are finely chopped.Reserve 1/4 cup of the pasta water; drain the cooked pasta and return to the pot. Add the reserved water to the food processor and process until the sauce is smooth. Add beans and the sauce to the pasta and stir to combine. Top with more basil, if desired.Originally appeared: EatingWell Magazine, October 2020
Directions
Bring a large pot of water to a boil. Add the spinach and kale and cook until tender, about 3 minutes. With tongs or a slotted spoon, transfer the greens to a colander and rinse under cold water. Wrap in a clean towel and squeeze out as much liquid as possible. Keep the water boiling.Add pasta to the boiling water and cook al dente according to package instructions.Meanwhile, combine the greens, cream cheese, Gruyère, basil, lemon juice, garlic, salt and pepper in a food processor; process until the greens are finely chopped.Reserve 1/4 cup of the pasta water; drain the cooked pasta and return to the pot. Add the reserved water to the food processor and process until the sauce is smooth. Add beans and the sauce to the pasta and stir to combine. Top with more basil, if desired.
Bring a large pot of water to a boil. Add the spinach and kale and cook until tender, about 3 minutes. With tongs or a slotted spoon, transfer the greens to a colander and rinse under cold water. Wrap in a clean towel and squeeze out as much liquid as possible. Keep the water boiling.
Add pasta to the boiling water and cook al dente according to package instructions.
Meanwhile, combine the greens, cream cheese, Gruyère, basil, lemon juice, garlic, salt and pepper in a food processor; process until the greens are finely chopped.
Reserve 1/4 cup of the pasta water; drain the cooked pasta and return to the pot. Add the reserved water to the food processor and process until the sauce is smooth. Add beans and the sauce to the pasta and stir to combine. Top with more basil, if desired.
Originally appeared: EatingWell Magazine, October 2020
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Nutrition Facts(per serving)442Calories13gFat65gCarbs22gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
