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Ingredients
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13 ounces rotini pasta
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2 tablespoons olive oil
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2 cups chopped kale, or to taste
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2 teaspoons garlic powder
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2 teaspoons garlic salt
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1 teaspoon chipotle pepper powder
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1 (14 ounce) can vegetable broth
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2 (15 ounce) cans cannellini beans
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½ cup shredded Mexican cheese blend, or to taste
Directions
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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.
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Pour vegetable broth over kale; add cannellini beans and stir. Cook mixture, stirring often, until beans are softened, 7 to 8 minutes.
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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 (per serving)
330 | Calories |
7g | Fat |
52g | Carbs |
13g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 330 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 3g | 13% |
Cholesterol 8mg | 3% |
Sodium 847mg | 37% |
Total Carbohydrate 52g | 19% |
Dietary Fiber 6g | 22% |
Total Sugars 2g | |
Protein 13g | 26% |
Vitamin C 20mg | 22% |
Calcium 124mg | 10% |
Iron 3mg | 19% |
Potassium 193mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.