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Pasta with White Beans and Kale

2 1/2 c Cooked Pasta; Rigatoni
2 tb Olive Oil; Divided
3 Garlic Cloves; Minced
7 oz Roasted Red Bell Peppers; Drained
12 c Chopped Kale
16 oz Cannellini Beans; Drained
2 tb Fresh Lemon Juice
1/4 ts Coarsely Ground Pepper
6 tb Grated Fresh Parmesan Cheese

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 sauté 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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