Save A festive, wholesome pasta dish featuring creamy white beans, hearty kale, and aromatic herbs—perfect for a nourishing holiday meal.
This dish has become a holiday staple in my family the creamy beans and vibrant kale never fail to impress guests.
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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)
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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 Sharing this meal has brought my family closer every holiday season.
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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
Nutritional Information
Calories: 440 Total Fat: 9 g Carbohydrates: 71 g Protein: 19 g
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This Tuscan pasta perfectly balances nutrition and flavor for a memorable holiday dish.
Recipe Guide
- → Can I replace kale with other greens?
Yes, spinach or Swiss chard can be used as milder alternatives that wilt quickly and provide similar texture.
- → How do sun-dried tomatoes affect the flavor?
They add a rich, sweet, and slightly tangy depth that balances the creamy beans and fresh kale.
- → What pasta types work best for this dish?
Whole wheat penne or rigatoni hold the sauce well, but other short pastas like fusilli or farfalle also complement the ingredients nicely.
- → Is it possible to make this dish vegan-friendly?
Absolutely, omit Parmesan or use a plant-based cheese alternative while keeping the rest unchanged.
- → How can I enhance protein in this meal?
Adding grilled chicken or chickpeas boosts protein content without altering the core flavors.
