Diversed food?

Penne with Greens and White Beans Beans and greens -- with plenty of garlic -- are a classic combination in Italian cooking. And with the red bell pepper, this easy vegetarian pasta dish features the colors of the Italian flag! Credit: Slim-Fast Servings: 4 Ingredients: 4 teaspoons olive oil 4 cloves garlic, peeled and minced 1 medium red bell pepper, cored, seeded and diced 2 pounds fresh greens (spinach, kale, Swiss chard or escarole), washed thoroughly but not dried, stems removed, and torn into bite-size pieces 4 teaspoons balsamic vinegar 1/4 cup vegetable stock 2 (15-ounce) cans cannellini or other white beans, drained 8 ounces penne (or substitute other tubular pasta such as rotini or ziti) 1/4 cup grated Parmesan cheese Directions: Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and pepper, and saute 2 minutes. Stir in the greens, vinegar and stock, cover the pan and cook until the greens are wilted and tender but still bright green, 5 to 7 minutes. Gently stir the beans into the greens mixture, set aside and keep warm until the pasta is ready. Meanwhile, cook the pasta according to the package directions, until al dente. Drain. Add the pasta to the greens-beans mixture and gently mix. Top each serving with 1 tablespoon of grated Parmesan.