• Lemony Kale Rigatoni Pasta

    Medium |  Servings: 4  |  Ready In: 15  minutes |  Yield: 8-10 cups This vegan, oil-free Italian recipe pairs dark kale with creamy white beans and crunchy pistachios.  Whole wheat rigatoni works great to hold the lemony white wine sauce, but you can also use brown rice pasta shells for a gluten-free version. Ingredients 1

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