1 box uncooked penne
2 tablespoons olive oil
1/2 cup diced red bell pepper
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes — (1/4 to 1/2)
1 cup reduced-sodium — fat free chicken broth
1 pound fresh mustard greens — or collard greens, washed, trimmed and cut into large bite-sized pieces
15 ounces cannellini beans — (1 can) rinsed and drained, (or other white beans)
Kosher salt and freshly ground black pepper to taste
To serve: — Grated Parmesan cheese (optional)
Cook pasta according to package directions. Drain and return to pan.
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.
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.
Makes 6 main dish servings.
Red Copper Better Pasta Pot by BulbHead, Locking Handles and Straining Lid