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14Ingredients
25Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 8 oz. fusilli (or rotini)
- 2 bunches kale (roughly chopped)
- 1 Tbsp. extra-virgin olive oil
- 1/2 tsp. salt
- 1 lemon
- 6 oz. greek yogurt
- 1/4 cup basil (chopped)
- 1 Tbsp. extra-virgin olive oil
- 1 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1 garlic clove (minced)
- 15 oz. white kidney beans (drained and rinsed)
- 1/3 cup sundried tomatoes (sliced)
- 1/3 cup Kalamata olives (chopped)
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Reviews(1)
Peggy 6 years ago
Too many sour notes in this dish with the lemon, Greek yogurt, and olives. It needed something to cut the sourness.