By Victoria Dagnan
Pantry Pasta with Butterbeans, Kale and Tomato
6 steps
Prep:10minCook:20min
This fresh, light and vibrant recipe is called 'Pantry Pasta' as it is so versatile. It can be made with a whole host of leftovers, or items we may find in our food cupboards. Love food, hate waste? This one if for you. Use any pasta you may have, swap kale for spinach, any type of fresh tomatoes, try cheddar, parmesan or a vegan cheese, and use up other herbs such as coriander, basil or chives.
Updated at: Thu, 17 Aug 2023 09:03:51 GMT
Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
34
High
Nutrition per serving
Calories544.5 kcal (27%)
Total Fat16 g (23%)
Carbs72.5 g (28%)
Sugars9.8 g (11%)
Protein32 g (64%)
Sodium1023.3 mg (51%)
Fiber17.6 g (63%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Boil a pan of water and add pasta. Cook as per instructions on the packet or until soft enough to eat, but still has a bit of bite.
Step 2
Whilst the pasta is cooking, heat the oil in a large frying pan on a medium heat. Add the garlic and chilli and lemon zest, fry for 2 minutes.
Step 3
Add the tomatos and kale and fry for a further 5 minutes.
Step 4
Add the butterbeans, lemon juice, pepper and 1/2 the grated cheese. Stir together and put on a low heat.
Step 5
Add the drained pasta to the pan along with half the parsley and stir well.
Step 6
Serve in bowls, sprinkle over the remaining cheese and parsley.
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