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.
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 Sharing this meal has brought my family closer every holiday season.
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
Save 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.