A wholesome pasta with white beans, kale, sun-dried tomatoes, and herbs, perfect for a nourishing holiday meal.
# Ingredients:
→ 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 cloves garlic, minced
05 - 2 cans (14 oz each) cannellini beans, drained and rinsed
06 - 1 large bunch curly kale, stems removed, leaves chopped (about 7 oz)
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)
# Instructions:
01 - Boil water in a large pot, add salt, and cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta cooking water, drain pasta, and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until translucent.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add cannellini beans and sliced sun-dried tomatoes. Cook for 2 to 3 minutes, stirring gently.
05 - Mix in chopped kale and halved cherry tomatoes. Season with Italian herbs, red pepper flakes, salt, and pepper. Sauté for 5 to 6 minutes until kale softens and tomatoes release juices.
06 - Add the drained pasta to the skillet. Toss to combine, adding reserved pasta water incrementally to achieve desired creaminess.
07 - Stir in lemon zest, lemon juice, and grated Parmesan cheese. Mix until well combined and heated through.
08 - Plate the pasta hot, optionally garnishing with additional Parmesan cheese.
