Pin It A festive, wholesome pasta dish featuring creamy white beans, hearty kale, and aromatic herbs—perfect for a nourishing holiday meal.
This recipe brings a comforting yet healthy twist to traditional holiday dishes, instantly becoming a family favorite.
Ingredients
- Pasta: 350 g whole wheat penne or rigatoni
- Beans & Vegetables: 2 tbsp extra virgin olive oil, 1 medium yellow onion finely chopped, 3 garlic cloves minced, 2 x 400 g cans cannellini beans drained and rinsed, 1 large bunch curly kale stems removed leaves chopped (about 200 g), 10 sun-dried tomatoes (in oil) sliced, 150 g cherry tomatoes halved
- Herbs & Seasoning: 1 tsp dried Italian herbs (or a mix of oregano thyme rosemary), 1/2 tsp crushed red pepper flakes (optional), Salt and freshly ground black pepper to taste
- Finish: Zest of 1 lemon, 2 tbsp freshly squeezed lemon juice, 30 g grated Parmesan cheese (plus extra for serving optional)
Instructions
- Step 1:
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 120 ml (1/2 cup) pasta cooking water. Drain and set aside.
- Step 2:
- While the pasta cooks heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 4 minutes until translucent.
- Step 3:
- Add garlic and cook for 1 minute until fragrant.
- Step 4:
- Stir in the cannellini beans and sun-dried tomatoes. Cook for 2 3 minutes stirring gently.
- Step 5:
- Add the chopped kale and cherry tomatoes. Season with Italian herbs red pepper flakes salt and pepper. Sauté for 5 6 minutes until kale is wilted and tomatoes soften.
- Step 6:
- Add drained pasta to the skillet. Toss to combine adding reserved pasta water as needed for creaminess.
- Step 7:
- Stir in lemon zest lemon juice and Parmesan. Mix well until everything is coated and heated through.
- Step 8:
- Serve hot garnished with extra Parmesan if desired.
Pin It This dish always brings our family together around the table for a warm and satisfying meal.
Notes
Pairs well with a crisp Pinot Grigio or Sauvignon Blanc.
Required Tools
Large pot Large skillet Colander Chefs knife Wooden spoon
Allergen Information
Contains dairy (Parmesan cheese) and gluten (whole wheat pasta). Use gluten-free pasta and vegan cheese if needed. Always check ingredient labels if you have allergies.
Pin It This Tuscan pasta is the perfect balance of hearty and healthy ideal for the festive season.
Recipe FAQs
- → Can I use different greens instead of kale?
Yes, spinach or Swiss chard are great alternatives that offer a milder taste and similar texture.
- → How can I make this dish vegan?
Omit the Parmesan cheese or substitute with a plant-based cheese alternative to maintain creaminess and flavor.
- → What type of pasta works best for this dish?
Whole wheat penne or rigatoni are recommended for their hearty texture that holds sauces well.
- → Can I prepare this dish ahead of time?
You can prepare the bean and vegetable mixture in advance, but combine with pasta just before serving to preserve texture.
- → What wine pairs well with this meal?
A crisp Pinot Grigio or Sauvignon Blanc complements the herbal and lemon notes beautifully.
- → Is it necessary to reserve pasta water?
Yes, adding reserved pasta water helps create a creamy sauce that binds the ingredients together.