Festive pasta with creamy white beans, kale, sun-dried tomatoes, and lemon zest in a wholesome Italian style.
# What You’ll Need:
→ Pasta
01 - 12.3 oz whole wheat penne or rigatoni
→ Beans & Vegetables
02 - 2 tbsp extra virgin olive oil
03 - 1 medium yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 2 cans (14 oz each) cannellini beans, drained and rinsed
06 - 7 oz curly kale, stems removed, chopped
07 - 10 sun-dried tomatoes in oil, sliced
08 - 5.3 oz cherry tomatoes, halved
→ Herbs & Seasoning
09 - 1 tsp dried Italian herbs (oregano, thyme, rosemary blend)
10 - 1/2 tsp crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
→ Finish
12 - Zest of 1 lemon
13 - 2 tbsp freshly squeezed lemon juice
14 - 1 oz grated Parmesan cheese (plus extra for serving, optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 to 4 minutes until translucent.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add drained cannellini beans and sliced sun-dried tomatoes. Cook for 2 to 3 minutes, stirring gently to combine.
05 - Add chopped kale and halved cherry tomatoes. Season with dried Italian herbs, crushed red pepper flakes (if using), salt, and pepper. Sauté for 5 to 6 minutes until kale wilts and tomatoes soften.
06 - Add drained pasta to the skillet and toss to combine. Add reserved pasta water as needed to create a creamy consistency.
07 - Stir in lemon zest, lemon juice, and grated Parmesan cheese until everything is well coated and heated through.
08 - Serve immediately, garnished with extra Parmesan cheese if desired.
