Linguine with Garlicky Kale and White Beans

• 8 ounces uncooked linguine
• 3 tablespoons extra-virgin olive oil
• 1/4 cup chopped fresh garlic
• 1/2 cup water
• 1 (8-ounce) package prechopped kale
• 1 (15-ounce) can unsalted cannellini beans, rinsed and drained
• 3/4 teaspoon black pepper, divided
• 1/2 teaspoon salt

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.

Heat oil and garlic in a large skillet over medium heat. When garlic begins to sizzle, add 1/2 cup water and kale; cover and cook 5 minutes or until kale is tender, stirring occa­sionally. Add beans, 1/2 teaspoon pepper, and salt; cook 1 minute or until thoroughly heated, stirring occasionally. Add pasta and reserved 1/4 cup cooking liquid to pan; toss to coat. Sprinkle remaining 1/4 teaspoon pepper over pasta. Serve immediately.
 
Serves 4 (1 3/4 c.); 381 calories.

VERDICT:  Bland, despite more than a whole head of garlic, and not enough beans/kale to pasta.  Toss.