This tasty pasta dish comes to us from a youth counselor who enjoys picking out spinach or kale from her local farmer's market.
1 (16 oz) package whole wheat pasta
2 medium onions
1 medium carrot
3 large cloves garlic
2 pounds spinach or kale
2 (15.5 oz) cans great northern, Cannelli, or Lima beans
2 tablespoons canola oil
1 teaspoon dried oregano
1 teaspoon dried red pepper flakes
3/4 teaspoon salt
1/2 teaspoon black pepper
Cook pasta according to package directions. Drain, reserving 1 cup pasta water. Set aside. While pasta is cooking, rinse, peel and dice onion and carrot. Peel and mince garlic. Rinse greens, make sure you remove all the dirt. Remove tough stems. Chop coarsely. In a colander, drain and rinse beans. In a large skillet over medium-low heat, heat oil. Add garlic, onion, carrot and greens. Cook until onions are soft. Add 1/2 cup reserved pasta water and seasonings. Cook until greens are tender. Add beans to greens. If needed, add a little more reserved pasta water to make a sauce. Add cooked pasta to beans and greens. Toss to combine. Cook until pasta is heated through, about 5 more minutes.