Greens and beans complement this traditional vegetarian pasta dish.

Makes 4 servings

Ingredients

• Vegetable cooking spray
• 4 cups chopped onion
• 1 cup chopped mushrooms
• 4 cloves garlic, minced
• 1 teaspoon dried rosemary leaves
• 4 cups torn kale or spinach leaves
• 3 cups raisins
• 2 cups fat-free reduced-sodium chicken or vegetable broth or water
• 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged navy or Great Northern beans
• 8 ounces bow tie pasta, cooked, warm
• 2 to 4 tablespoons toasted pine nuts or slivered almonds
• 2 to 4 ounces parmesan cheese, coarsely shredded
• Salt and pepper, to taste

Preparation

1. Spray a large skillet with cooking spray. Sauté onion, mushrooms, garlic, and rosemary until tender, about 5 to 8 minutes.
2. Add kale, raisins, and chicken broth to skillet; heat to boiling. Reduce heat and simmer, covered, until kale is wilted, 5 to 8 minutes.
3. Stir in beans and cook until broth is evaporated, 3 to 4 minutes. Stir bean mixture into pasta; sprinkle with half parmesan cheese and pine nuts and toss.
4. Season to taste with salt and pepper. Sprinkle with remaining parmesan cheese.