|Kale & Navy Bean Pasta with Smoked Paprika|
For this healthy dish, I used fresh organic kale from my farmer's market -- not only is it a budget friendly veggie, but it's also pretty much one of the healthiest things on the Planet Earth. Canned navy beans from Eden Organics provide great fiber, protein, and nutrients. I love Eden Organics because their can liners are BPA free!
I chose a whole grain brown rice rotini pasta, but any pasta would work well. Just make sure that it's made with whole grains for extra nutrition. The smoked paprika adds great flavor, goes wonderfully with navy beans, and creates a simple sauce that sticks to the pasta. The final topper is a light dusting of parmesan reggiano, making this a filling, delicious, healthy meal!
Kale & Navy Bean Pasta with Smoked Paprika
Serves 4-6 people
Cooking time: about 25 minutes
3 cups kale, chopped
1 14 oz. can navy beans, drained and rinsed
2 shallots, peeled and chopped
2 tablespoons extra virgin olive oil
1/2 cup dry white wine
1 teaspoon smoked paprika
1 pound whole grain pasta, cooked and drained (plus 2 cups cooking water reserved)
salt and freshly ground pepper
parmesan reggiano for grating
In a large saute pan, heat the olive oil over medium heat. Add the shallots and saute until softened, about 4 minutes. Add the kale and cook until becoming tender, about 5-7 minutes. Add the navy beans and cook for one more minute. Add the white wine and paprika, stirring to combine. Bring to a simmer and reduce by half.
Add the pasta to the saute pan and toss with the beans and kale. If needed, add some cooking liquid from the pasta to keep everything moist. Season to taste with salt and freshly ground pepper.
To plate, scoop some pasta into a wide-bottomed pasta bowl. Top with freshly grated parmesan reggiano. Enjoy!
Source for Ingredients
organic kale from the West Hollywood Farmers Market
Eden Organics canned navy beans, parmesan reggiano, and smoked paprika from Whole Foods
organic brown rice rotini and shallots from Trader Joe's