Penne with Greens and Beans

Penne with Greens and Beans is a healthy, low-fat pasta dish.

Penne with Greens and Beans

1 box uncooked Penne Rigate
2 Tbsp olive oil
1 Tbsp minced garlic
1/4 tsp crushed red pepper flakes
1 cup chicken broth
1 pound fresh collard, turnip or mustard greens, washed, trimmed and cut into large bite-sized pieces
1 (28 ounces) can diced tomatoes
1 can (15 ounces) cannellini beans (or any 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 heat. Add 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 can of diced tomatoes with juice to the pan; cook for 5 minutes and add beans; stir gently and cook for 1 minute until beans are heated.
  4. Add greens and beans mixture to pasta; toss to coat.Adjust seasoning with salt and pepper. Top with grated Parmesan cheese, if desired.

This is a wonderful pasta dish that is Low in fat and loaded with fiber. It is a quick and easy dinner meal for my family and the kids love this dish, they always ask for more. I love adding beans to pasta dishes for added protein and I really enjoy the smooth texture of cannellini beans. For those who don’t know what Cannellini beans are; they are a white kidney bean. If you can’t find cannellini beans you could use great northern beans or navy beans. Also, you can use spinach or kale to replace the collard greens; any dark leafy greens would go great in this recipe.

This dish is healthy and delicious and they kids don’t even realize they are eating greens:)



Chicken and Pasta Florentine

This pasta dish is very flavorful, versatile and pretty!

Chicken and Pasta Florentine

2 tablespoons olive oil
2 pounds boneless chicken, cut into thinly sliced strips
3 cloves garlic, chopped
10 ounces fresh spinach, washed and chopped
1 (16 ounce) package farfalle pasta
1/2 pint half and half
26 ounces pasta sauce
1 cup shredded mozzarella cheese


  1. In a large skillet, heat oil over medium heat. Add chicken and saute until cooked through and no longer pink inside. Add garlicĀ  and spinach to skillet; saute until spinach reduces/wilts and cooks down.
  2. Meanwhile bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  3. Once spinach is cooked down add pasta sauce and half & half to skillet; cook over low to medium-low heat for 10 to 15 minutes or until sauce thickens.
  4. Add 1 cup mozzarella cheese to sauce mixture mix well add pasta and toss until well coated. Top with shredded mozzarella cheese or parmesan cheese and serve.

This is a great dinner, you could serve with some warm, crusty garlic bread. This is a pretty simple recipe, the most time consuming thing is chopping the spinach which I coarsely chopped. I used a Florentine Spinach & Cheese pasta sauce, using an already prepared pasta sauce makes this recipe quicker however if you have the time, go ahead and make your own sauce if you desire.