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Inside This Issue
Our Fall Calendar
Page 1
Who Wore the First Braces?
Page 2
Patient Appreciation Night!
Page 3
Beans and Greens Rigatoni
Page 4
BEANS AND GREENS RIGATONI
INGREDIENTS
to skillet. Cook until lightly browned, about 5 minutes. 4. Add cooked pasta, kale, and 1 cup pasta water to skillet. Toss vigorously as kale cooks, about 4 minutes. 5. Transfer to bowls, top with a squeeze of lemon, sprinkle with cheese or salt, and serve. • 1/2 teaspoon crushed red pepper flakes • Juice of 1 lemon • Salt, for pasta water and to taste • 2 ounces fresh grated Parmigiano-Reggiano (optional)
1. In a large stock pot, boil 6 quarts of liberally salted water. On another burner, heat a large skillet to medium-low. 2. Add pasta to boiling water and cook for 3 minutes less than the package recommends. 3. While pasta is cooking, add beans, red pepper, and oil • 12 ounces rigatoni pasta • 1 bunch Tuscan kale, rinsed • 1 15-ounce can cannellini (white kidney) beans • 2 tablespoons extra-virgin olive oil DIRECTIONS
Inspired by Bon Appétit Magazine
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