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.