October 13, 2014

Meatless Monday: Garlicky Linguine with Kale & White Beans

Meatless Monday: Garlicky Linguine with Kale & White Beans | hardparade.blogspot.com
I love love love garlic. I always up the amount asked for in a recipe and a big, smushy head of roasted garlic is seriously mana from the gods. I remember one anniversary early on in mine and Dan's relationship (I think it was our first year anniversary, to be honest), we went out to dinner and had an appetizer that was a head of roasted garlic with crispy toasts and blue cheese. I think I knew I loved him right then because we both dug in, despite knowing we'd have hot, fiery garlic breath later that night.  Whenever we roast vegetables, he always adds in extra garlic cloves, knowing I will dive right in for them and eat them straight out of the pan with my fingers.

I upped the amount of garlic in this already garlicky recipe but left the original amount in the ingredients because I'm not sure anyone is up for that much garlic. I don't usually go for pastas that have light, oily sauces because I'm a sauce fanatic, the more the better I say, but this dish was pleasantly filling and flavorful. The recipe suggests serving it with toasted bread rubbed with even more garlic, which I'd usually say YES YES YES to but I skipped it in my version to keep the PointsPlus value down.
Meatless Monday: Garlicky Linguine with Kale & White Beans | hardparade.blogspot.com
Recipe modified slightly from Cooking Light
Serves: 4, Serving Size: 1 3/4 cups, PointsPlus: 10
  • 8-oz. uncooked, fresh linguine
  • 3 tbsp olive oil
  • 1/4 cup chopped fresh garlic
  • 1/2 cup water
  • 12-oz. kale, chopped (I like the ribs, so I didn't remove them but you can if you don't eat them)
  • 1 15-oz. can cannellini beans, rinsed and drained
  • 1 tsp cayenne pepper
  • Kosher salt and freshly cracked black pepper
  • 4 tbsp grated Parmesan cheese
  • Cook the pasta according to package directions. Drain over a bowl, reserving 1/4 cup of the cooking liquid
  • Heat olive oil in a large skillet over medium heat. Add garlic and sauté for about a minute, until garlic starts to sizzle. Add 1/2 cup water and kale, cover, and cook until kale is tender, stirring occasionally
  • Add cannellini beans, cayenne, salt and pepper and cook until heated through
  • Add pasta and cooking liquid, tossing to coat. Season again with salt and pepper
  • Divide among 4 bowls and top with grated Parmesan cheese
  • Serve with toasted, crusty bread slices, if desired (this will bring up the PointsPlus value, but not sure by how much!)
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