Over 15g of Protein
Cook pasta as directed on package. Drain; keep warm.
Meanwhile, in deep 12-inch nonstick skillet, heat oil over medium heat. Add mushrooms, onion, garlic and rosemary. Cook 4 to 5 minutes or until tender. Add kale, raisins and 1 3/4 cups of the broth. Bring to a boil. Cover; reduce heat and simmer 5 to 8 minutes or until kale is tender. In small bowl, mix cornstarch with remaining 1/4 cup broth. Stir into mixture in skillet; bring to a boil. Stir in beans and cooked pasta. Cook until thoroughly heated. Season to taste with salt and pepper. Top with pine nuts and Parmesan cheese.
Serving Suggestion: Pass additional Parmesan cheese at the table.
Tips: To toast pine nuts, place in small skillet. Cook over medium heat 3 to 4 minutes or until light golden brown, stirring frequently. Remove from skillet immediately. Slivered almonds can be substituted for the pine nuts, if you prefer. 4 cups firmly packed chopped spinach can be substituted for the kale, if you prefer.
Serving Size: about 8oz each
Nutritional Information Per Serving:
Calories 450, Total Fat 13g (Saturated Fat 4.5g, Trans Fat 0g), Cholesterol 50mg, Sodium 580mg, Carb 69g, Fiber 7g, Total Sugar 19g, Protein 21g, Vitamin D 100%, Calcium 35%, Iron 25%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.