Festive pasta with white beans, kale, sun-dried tomatoes, and aromatic herbs, perfect for a wholesome holiday.
# What You 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 - 1 large bunch curly kale, stems removed, leaves chopped (approx. 7 oz)
07 - 10 sun-dried tomatoes packed in oil, sliced
08 - 5.3 oz cherry tomatoes, halved
→ Herbs & Seasoning
09 - 1 tsp dried Italian herbs (or blend of oregano, thyme, rosemary)
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)
# How-To:
01 - Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1/2 cup (120 ml) of pasta cooking water, then drain and set pasta aside.
02 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until translucent.
03 - Add minced garlic to the skillet and cook for 1 minute until fragrant.
04 - Stir in the drained cannellini beans and sliced sun-dried tomatoes. Cook for 2 to 3 minutes, stirring gently to combine flavors.
05 - Incorporate the chopped kale and halved cherry tomatoes. Season with dried Italian herbs, crushed red pepper flakes if using, salt, and freshly ground black pepper. Sauté for 5 to 6 minutes until kale wilts and tomatoes soften.
06 - Add the drained pasta into the skillet. Toss everything together, adding reserved pasta water as needed to achieve a creamy consistency.
07 - Stir in lemon zest, lemon juice, and grated Parmesan cheese. Mix thoroughly until fully coated and warmed through.
08 - Plate immediately, garnishing with additional Parmesan cheese if desired.
