Looking for a healthy, yet filling, meat-free dinner option? Try this dish. White beans, pasta, greens, and a bit of spice make this a satisfying meal.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.

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  • Heat olive oil in a large skillet over medium heat. Add kale to the skillet; season with garlic powder, garlic salt, and chipotle pepper powder. Cook and stir kale until wilted, 1 to 2 minutes.

  • Pour vegetable broth over kale; add cannellini beans and stir. Cook mixture, stirring often, until beans are softened, 7 to 8 minutes.

  • Stir cooked rotini with kale and beans mixture; cook and stir until pasta is reheated, 1 to 2 minutes. Top with shredded Mexican cheese.

Nutrition Facts

330 calories; protein 12.8g 26% DV; carbohydrates 52.2g 17% DV; fat 7.4g 11% DV; cholesterol 8.1mg 3% DV; sodium 846.6mg 34% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/18/2015
We LOVED LOVED LOVED this pasta! I did make a major change though...I used fresh spinach in place of the kale b/c we just do not care for kale at all. We added some chipotle powder (and grated parm instead of the Mexican cheese blend) to the top at the table b/c I didn't want it to be too spicy for my girls and that worked fine. Everyone cleaned their plates so that makes this simple healthy dish a definite keeper YUM YUM YUM! Thanks for sharing.:) Read More
(2)

Most helpful critical review

Rating: 3 stars
12/18/2015
There seemed to be something missing. It's not that it tasted bad it just didn't have a whole of lot taste despite the ingredients. Like another cook I substituted spinach for kale. I also used whole wheat rotini. Maybe more cheese if I make it again. Read More
14 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/18/2015
We LOVED LOVED LOVED this pasta! I did make a major change though...I used fresh spinach in place of the kale b/c we just do not care for kale at all. We added some chipotle powder (and grated parm instead of the Mexican cheese blend) to the top at the table b/c I didn't want it to be too spicy for my girls and that worked fine. Everyone cleaned their plates so that makes this simple healthy dish a definite keeper YUM YUM YUM! Thanks for sharing.:) Read More
(2)
Rating: 5 stars
01/22/2015
My partner and I really enjoyed this! I subbed the kale for spinach and reduced the chipotle powder to 1/4 tsp because my five-year-old has very little tolerance for anything spicy. I also used bowtie pasta made with veggies because I didn't have any rotini at hand. I didn't have any garlic salt either so I used two tsp sea salt and subbed the regular olive oil for garlic olive oil. It was fast and yummy and I will be making it again! Read More
(1)
Rating: 4 stars
11/16/2015
I made this and served it over quinoa instead of pasta. It did taste good but we weren't jumping for joy. Read More
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Rating: 4 stars
02/24/2015
I was delightfully surprised at how much I liked this recipe. I will definitely make it again with only some slight changes. It was a bit spicy for me so I would take the pepper down a notch. Also I used kale and only wished that there had been more! I'll probably double the kale next time. Very good! Read More
Rating: 3 stars
12/17/2015
There seemed to be something missing. It's not that it tasted bad it just didn't have a whole of lot taste despite the ingredients. Like another cook I substituted spinach for kale. I also used whole wheat rotini. Maybe more cheese if I make it again. Read More
Rating: 5 stars
03/17/2017
I actually enjoyed this dish. I did add garlic and some other veggies I had in my fridge to bulk it up and give it more variety and I used Parmesan cheese instead of reg cheese. It's something you have to make to your liking but it's a great base recipe that you can add to and alter each time you make it. It was the first time I ever had wilted spinach/kale which made the first couple bites a little weird texture wise but after I got used to it I loved it. Read More
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Rating: 5 stars
03/17/2015
I made this tonigt and added extra kale and I used chili powder and paprika in place of the chipotle spice listed bc I had those on hand. It turned out great we loved it and I'm glad I have enough left over for tomorrow! Read More
Rating: 4 stars
01/19/2018
We really enjoyed this! I added red orange and yellow peppers and a few sun dried cherry tomatoes from my garden. I didn't have vegetable broth so I used chicken broth. Those of us who don't do dairy sprinkled a few pecans on top instead of cheese. Read More
Rating: 2 stars
07/21/2015
Just not my taste. Thank you anyway Read More