Pasta with Greens and Beans

From Weight Watchers International
Contributed by Shareholder Melissa Hensley

2 teaspoons olive oil
6 garlic cloves, coarsely chopped
4 cups coarsely chopped broccoli rabe (I used turnip greens and beet greens for this recipe, which also worked fine.)
1 16-ounce can of cannellini beans, drained and rinsed
2 cups vegetable broth
6 oz. uncooked pasta, cooked according to package directions until al dente
¼ cup Parmesan cheese (optional)

Heat olive oil in a large nonstick saucepan. Add garlic; cook over medium heat, stirring constantly, until softened, about 5 minutes.
Add greens and beans; cook 2 to 3 minutes. Add broth; bring to a boil. Reduce heat; simmer 3 minutes. Add cooked pasta; cook, stirring occasionally, 2 minutes longer. Let stand 5 minutes before serving
Sprinkle with Parmesan cheese, if desired.

Certified Organic Vegetable CSA shares