With fibre- and protein-rich black beans and a variety of vegetables, this quick rotelle pasta dish makes an easy weeknight meal. To make it extra healthy, use whole-wheat pasta and cut back on the cheese.
Cook the rotelle according to package directions. Meanwhile, heat the oil in a deep 12-inch (30 cm) skillet over moderate heat for 1 minute. Add the onion and green pepper and sauté, uncovered, stirring occasionally, until limp—5 minutes. Add the garlic and sauté 2 minutes more.
Drain the rotelle and return to its pan. Add the cheese and toss until combined. Cover and keep warm. Stir the tomatoes into the skillet along with the beans, kale, and coriander, and simmer uncovered, stirring occasionally, for 5 to 8 minutes or until the tomatoes start to soften slightly.
Mix the salt, lemon juice, and black pepper, add the pasta and cheese mixture, and toss well to mix. Cook, uncovered, over low heat until warmed through.