- 13 ounces rotini pasta
- 2 tablespoons olive oil
- 2 cups chopped kale, or to taste
- 2 teaspoons garlic powder
- 2 teaspoons garlic salt
- 1 teaspoon chipotle pepper powder
- 1 (14 ounce) can vegetable broth
- 2 (15 ounce) cans cannellini beans
- 1/2 cup shredded Mexican cheese blend, or to taste
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Heat olive oil in a large skillet over medium heat. Add kale to the skillet; season with garlic powder, garlic salt, and chipotle pepper powder. Cook and stir kale until wilted, 1 to 2 minutes.
- Pour vegetable broth over kale; add cannellini beans and stir. Cook mixture, stirring often, until beans are softened, 7 to 8 minutes.
- Stir cooked rotini with kale and beans mixture; cook and stir until pasta is reheated, 1 to 2 minutes. Top with shredded Mexican cheese.
05/10/2018
recipepes.com
White Bean Rotini, recipe
PT15M
PT1H
5
455 calories
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