Pasta with Red Peppers, Greens, Beans, Garlic and Lemon Zest
| Yield: | 4 Servings |
| Categories: | Low-Fat, Vegetarian |
| 1/2 | c | White beans |
| DIVIDER | -- soaked in water overnight | |
| 1 | Bay leaf | |
| 4 | Garlic cloves; peeled | |
| 1/3 | c | Vegetable stock |
| 2 | Red bell peppers | |
| DIVIDER | -- cut into 1/2-inch strips | |
| 4 | c | Swiss chard or escarole |
| DIVIDER | -- washed well and cut | |
| DIVIDER | -- into 1/2-inch strips | |
| 1 | tb | Grated lemon zest |
| 1/2 | ts | Salt |
| Freshly ground pepper | ||
| 2 | tb | Lemon juice |
| 1/4 | lb | Penne pasta; uncooked |
| 1/4 | lb | Farfalle pasta; uncooked |
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