Pasta Primavera

Ingredients

Pasta Primavera

Serves 1

• 3 1/2 ounces whole-wheat penne, cooked
• 1 tablespoon olive oil
• 1 tablespoon garlic, minced
• 4 ounces broccoli florets, trimmed and blanched,
• 1 tablespoon sun-dried tomatoes, julienned
• 3 ounces white kidney beans, drained
• 2 tablespoons basil, chopped
• 3 ounces vegetable stock
• 1/2 ounce parmesan cheese

Tuscan Kale and White Bean Ragout

Yield: 2 gallons

• 1/2 cup olive oil
• 1/2 cup garlic, minced
• 4 cups leeks, julienned
• 4 cups Spanish onion, julienned
• 10 lb. can cannellini beans, drained
• 4 cups vegetable stock
• 6 pounds kale, shredded with stems removed
• 10 lb. can diced tomatoes
• 1 teaspoon crushed red pepper
• 2 teaspoons kosher salt

Directions

Pasta Primavera

• Heat sauté pan, add olive oil and garlic and cook over medium flame until lightly brown.
• Add broccoli, beans and sundried tomatoes and continue to cook.
• Season, add vegetable stock and bring to a simmer.
• Add heated pasta and toss.
• Add fresh basil and continue to simmer until pasta has absorbed the liquid.
• Place onto a serving plate. Top with shredded parmesan cheese.

Tuscan Kale and White Bean Ragout

• In braising pan, heat olive oil with onions and leeks. Cook until tender. Add garlic and cook for one minute more.
• Add kale and cook until wilted, stirring occasionally.
• Add beans, vegetable stock and tomatoes and mix well.
• Cover and simmer for approximately 15 minutes until kale is tender.