I like to take a couple of recipes and combine them. I find I do this often because I can't decide on just one, so I take a little from one recipe and a little from a second recipe and combine them into a new recipe.
This pasta dish was absolutely delicious and healthy and SO GOOD. Now, to be fair I can't say that my children were as bowled over as I was about this dinner...but, they all ate it and liked it (I kept raving and they were like, "mom, it is good..." but I thought it deserved a GREAT) and Jennifer was the only one who had a problem with the beans, but she ate them (I insisted).
BEANS AND GREENS WITH PASTA
1 lb. pasta
1 TBL. olive oil
1/2 onion, thinly sliced in half moons
1/2 tsp. dried sage
1/2 tsp. dried oregano
1/4 tsp. dried thyme
2 garlic cloves, minced
1 tsp. salt
1/4 tsp. pepper
1 cup chicken stock
1 medium zucchini, diced
1 cup canned chopped tomatoes
1 can white beans, drained and rinsed
1 bunch kale, cooked with a little bit of oil and garlic cloves
1. Cook kale with garlic and oil and set aside.
2. Cook pasta according to package.
3. In medium nonstick skillet, heat oil over medium-high heat. Add onion and garlic and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add sage, oregano, thyme, salt, pepper, and stock. Reduce heat to medium, and simmer 10 minutes. Add zucchini and tomatoes and cook, stirring occasionally, until zucchini is tender, 7 to 8 minutes. Add the beans, and cook,
stirring occasionally, 3 minutes more.
4. Remove from heat and toss hot pasta, bean mixture, and cooked kale. Serve with Parmesan cheese and garlic bread.