white bean rotini
Ingredients
- Servings: 8
- 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
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- 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.
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