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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large nonstick skillet over medium-high heat. | 2. Add the garlic and pepper, and saute 2 minutes. | 3. Stir in greens, vinegar, and stock, cover pan, and cook until greens are wilted and tender, but still bright green, 5 to 7 minutes. | 4. Gently stir the beans into greens mixture, set aside, and keep warm until pasta is ready. | 5. Meanwhile, cook pasta according to package directions, until al dente. Drain. | 6. Add pasta to greens/beans mixture and gently mix. Top each serving with 1 tablespoons grated Parmesan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	4	teaspoons		159.12	0.0	0.0	18.0
garlic clove	4		peeled minced	-	-	-	-
red bell pepper	1		washed cored seeded chopped	-	-	-	-
green	2	lbs		199.5809	39.2811	19.9581	1.1793
balsamic vinegar	4	teaspoons		18.656	3.6104	0.1039	0.0
vegetable stock	1/4	cup		2.7625	0.5138	0.1326	0.0387
cannellini bean	2	cans	drained	-	-	-	-
penne	8	ounces		285.7629	38.1017	12.9274	9.0718
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.