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| 2 1/2 Tasse | Cooked Pasta; Rigatoni |
| 2 Esslöffel | olive oil divided |
| 3 | cloves garlic minced |
| 7 x ca. 30 g | Roasted Red Bell Peppers; Drained |
| 12 Tasse | Chopped Kale |
| 16 x ca. 30 g | Cannellini Beans; Drained |
| 2 Esslöffel | lemon juice fresh |
| 1/4 Teelöffel | pepper coarsely ground |
| 6 Esslöffel | Grated Fresh Parmesan Cheese |
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Cook pasta according to package directions, omitting salt and fat. Drain pasta in a sieve over a bowl, reserving 1/4 cooking liquid; set aside.
Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add minced garlic and sliced bell peppers, and saute 1 minute. Add kale and cannelli beans; cover and cook 5 miinutes or unitl kale is wilted, stirring occasionally. Add cooked pasta, reserved cooking liquid, 1 tablespoon oil, lemon juice, and pepper, and stir well.
Spoon pasta mixture into each of 6 bowls, and sprinkle with Parmesan cheese.
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