Penne with Greens and Cannellini Beans Recipe Photo - Diabetic Gourmet Magazine Recipes


  • 1 box uncooked Dreamfields Penne Rigate
  • 2 tablespoons olive oil
  • 1/2 cup diced red bell pepper
  • 1 tablespoon minced garlic
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1 cup reduced-sodium, fat free chicken broth
  • 1 pound fresh collard or mustard greens, washed, trimmed and cut into large bite-sized pieces
  • 1 can (15 ounces) cannellini beans, rinsed and drained (or other white beans)
  • Kosher salt and freshly ground black pepper to taste
  • Grated Parmesan cheese (optional)


  1. Cook pasta according to package directions. Drain and return to pan.
  2. Meanwhile, in large skillet, heat olive oil over medium-high heat. Add bell pepper, garlic and red pepper flakes; cook 1 to 2 minutes, stirring constantly. Add broth; bring to boil.
  3. Add greens; return to boil. Cook 1 to 2 minutes, uncovered, until greens are just crisp-tender, stirring occasionally. Add greens with liquid to pasta; toss to coat. Add beans; toss gently. Adjust seasoning with salt and pepper. Top with grated Parmesan cheese, if desired.

    Serving Note: Any dark, leafy greens such as kale, spinach or chard can be substituted for the collard greens. 1-1/2 cups cooked cannellini beans can be substituted for the canned beans.


Recipe Yield: Yield: 6 main dish servings

Nutritional Information Per Serving:

Calories: 336
Fat: 6 grams
Saturated Fat: 1 grams
Fiber: 11 grams
Sodium: 128 milligrams
Protein: 16 grams
Carbohydrates: 63 grams