Cavatappi with Kale and Fava Beans

Ingredients

• 0.1 teaspoon pepper black
• 19 ounce kidney beans drained canned
• 6 cups pasta hot spiral-shaped cooked uncooked 4 cups pasta
• 0.1 teaspoon pepper red crushed
• 1 cup less-sodium chicken broth fat-free
• 3 large garlic cloves minced
• 1.5 pounds torn kale fresh
• 1 tablespoon olive oil 
• 3 ounces parmesan cheese fresh finely grated
• 0.3 teaspoon salt 

Equipment

• bowl
• sauce pan
• corkscrew

Directions

1. Heat olive oil in a large saucepan over medium-high heat.
2. Add garlic; saut 1 minute.
3. Add broth, salt, and peppers; cook 2 minutes. Reduce heat to medium-low. Stir in kale, cavatappi, and beans; cook 2 minutes or until heated. Spoon into shallow bowls; top with cheese.