Pairing whole wheat pasta with white beans is a delicious, vegetarian option for boosting protein and fiber. This recipe also incorporates vitamin-rich dark leafy greens and immune boosting mushrooms for a quick and healthy meal.

Yield: 4 servings

Preparation time: 10 minutes

Cooking time: 15 minutes

Ingredients

• 1 tbsp olive oil
• ½ large onion, chopped
• 4 cloves garlic, minced
• 8 - 10 white button mushrooms, chopped
• 4 leaves of kale, stems removed, finely chopped
• ½ tsp dried basil
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp smoked hot paprika
• 1 can (15 oz.) low sodium white kidney beans, rinsed and drained
• 8 oz. whole wheat linguine, cooked per package instructions

Preparation

1. Heat the olive oil in a large skillet over medium-high. Add the onion and garlic. Cook for 1 minute.
2. Add the mushrooms and the kale. Cook for 4 to 5 minutes. Until the vegetables soften and begin to brown.
3. Stir in the basil, oregano, salt, and paprika. Cook 1 minute more.
4. Stir in the beans and cook, just until heated through, about 30 more seconds.
5. To serve, place one cup of cooked pasta on each plate and top with ¼ of the beans.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.