Ingredients
8
8 servings
- •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
- •½ cup shredded Mexican cheese blend, or to taste
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 330
- Carbohydrate: 52g
- Fat: 7g
- Fiber: 6g
- Protein: 13g
- Sugar: 2g
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