Ingredients
8 ounces rigatoni or large tube pasta1/2 cup chopped onion1 garlic clove, minced1 tablespoon olive oil1 package (8 ounces) sliced fresh mushrooms1 can (15 ounces) cannellini beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained2 tablespoons miced fresh sage1/2 teaspoon salt1/4 teaspoon pepper2 cups chopped fresh kale1/4 cup shredded Parmesan cheese
Preparation
Cook pasta according to package directions. In a large saucepan, saute onion and garlic in oil until tender. Stir int the mushrooms; cook about 5 minutes longer or until mushrooms are almost tender.
Stir in the beans, tomatoes, sage, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in the kale. Return to boil. Cover and cook for 3-4 minutes or until kale is wilted and tender. Drain pasta; add to bean mixture and heat through. Sprinkle with Parmesan cheese.
