My garlic kale and farfalle is a quick pasta dish. You can also sauté in red peppers, mushrooms, zucchini or any other vegetables you have handy! This is a perfect meatless dish!
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 minutes. Drain and reserve about 1 cup of the pasta water.
In a 12-inch nonstick skillet, heat olive oil over medium heat. Add kale, red pepper flakes and garlic. Cook until wilted, about 5 minutes. Add in beans and toss using a wooden spoon.
Using a slotted spoon add pasta into the sauté pan. Stir in 1/2 cup of chicken broth or reserved pasta water. Sprinkle in parmesan cheese.
You may want to drizzle a little olive oil over pasta before serving!
Note: To reheat just add a little more chicken broth (1/4 cup at a time).