Save A festive, wholesome pasta dish featuring creamy white beans, hearty kale, and aromatic herbs—perfect for a nourishing holiday meal.
This pasta has become a family favorite during the holiday season thanks to its comforting flavors and nutritious ingredients.
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
Save This dish brings the family together around the table, sharing stories and enjoying a healthy meal during the holidays.
Notes
For vegan Omit Parmesan or use a dairy-free alternative Swap kale for spinach if you prefer a milder green For extra protein add grilled chicken or chickpeas 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
Save This healthy Tuscan pasta is both comforting and nourishing making it perfect for festive occasions or any day you crave a wholesome meal.
Recipe Help & Answers
- → Can I substitute the kale with another green?
Yes, spinach can be used for a milder flavor and quicker cooking time, offering a tender texture.
- → How do sun-dried tomatoes affect the dish?
They add a sweet, tangy depth and enhance the savory notes of the beans and kale.
- → Is it possible to make this dish vegan?
Simply omit the Parmesan or replace it with a dairy-free alternative to maintain richness.
- → What pasta types work best here?
Whole wheat penne or rigatoni hold the sauce well and provide a nutty flavor complementary to the ingredients.
- → Can I add protein to this meal?
Grilled chicken or chickpeas can be incorporated for extra protein without altering the overall balance.