1 tbsp. olive oil

3 cloves garlic, minced

10 cups kale, stems removed and chopped

½ cup reduced sodium vegetable broth

1 tsp. NutriFit™ Mediterranean Salt & Sugar Free Spice Blend (For each tablespoon of the Mediterranean Spice Blend, you may substitute: 1 tsp oregano, 1 tsp basil, 1/2 tsp black pepper, and 1/2 tsp garlic.)

¼ tsp. black pepper

1 ½ cups pasta, cooked al dente and drained

1 tbsp. fresh lemon juice

2 cups white beans (cannellini or other)

¼ cup flat leaf parsley, chopped

¼ cup feta cheese, crumbled



1.   Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute. Add kale, broth, spices and pepper, stirring to combine. Cover; reduce heat to medium and simmer 5 minutes or until kale wilts, stirring occasionally.

2.   Add pasta, juice and beans to pan, stirring to combine; cook 1 minute or until mixture is thoroughly heated.

3.   Divide pasta mixture evenly among 4 plates; sprinkle each serving with 1 tbsp. parsley and 1 tbsp. cheese.