Tuscan Spaghetti

By request...here is the delicious Tuscan spaghetti recipe!

We cut the recipe in half and still had 2 full dinner meals and one lunch meal. Here is the original recipe:

Tuscan Spaghetti
Serves 8

2 Tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
1/2 tsp crushed red pepper flakes
12 cups Kale, cut into small 1-inch pieces
1 14.5 oz can of diced tomatoes
1 1/2 cups low sodium vegetable broth
1/2 tsp salt
1 15 oz can of cannellini beans, drained and rinsed (aka white kidney beans)
3/4 cup pitted black olives, thinly chopped
1 12 oz pack of whole wheat spaghetti (you really want to use whole wheat because it soaks up the broth you will be making)
1/4 cup grated Parmesan cheese

Directions:

Heat olive oil in skillet over medium-high heat. Saute onion in oil for 5 minutes. Stir in garlic and red pepper flakes. Add 6 cups of Kale and cook for 2 minutes or until wilted, tossingoccasionally. Add remaining Kale, tomatoes, broth, and salt. Cover and bring to a boil. Reduce heat to medium and simmer 15 minutes, tossing occasionally. Stir in beans and olives. In a separate pot, cook spaghetti according to package directions. Place cooked spaghetti in the pot with the Kale mixture. Cook 2 minutes over medium-high heat or until the pasta absorbs most of the liquid. Sprinkle withParmesan and serve.

Nutritional Information per serving:

270 Calories
10 g Protein
7 g Fat (1.5 g Saturated Fat)
2 mg Cholesterol
10 g Fiber