Recipe of the Week – Simple White Bean and Greens Pasta

This week’s recipe I don’t have a photo for, it’s one of those simple pasta recipes that’s quick in a pinch.


    Extra Virgin Olive Oil, 1 tbsp Earth Balance Natural Buttery Spread, 1 tbsp Garlic, 8 cloves roughly chopped Goya, White beans, 3.5 cup Spinach, fresh, 2.5 cup Collards, 5 cup, chopped Vegan Vegetable Bouillon – Rapunzel .25 cube Barilla Whole Grain Rotini – 13.25 oz Salt to taste Pepper to taste Parsley for garnish


Set a pot of water to boil – in the meantime

Add oil and butter to a large saucepan
When hot add garlic and cook until browned
Add white beans and cook for a few minutes
Add about 3/4 cup water and bouillon to beans and garlic
Once bouillon is dissolved
Add greens and cover pan
Add pasta to boiling water
While pasta cooks – about 10 min – the greens should still be green and wilted by the time the pasta is ready
When pasta is ready drain and add to saucepan and mix well
Add salt and pepper to taste and serve garnished with parsley

Number of Servings: 6

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