Festive pasta featuring white beans, kale, sun-dried tomatoes, and herbs, perfect for a wholesome holiday main dish.
# Components:
→ 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 and chopped (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)
# Method:
01 - Boil pasta in a large pot of salted water according to package directions until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set pasta aside.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3–4 minutes until translucent.
03 - Add minced garlic to the skillet and sauté for 1 minute until fragrant.
04 - Stir in cannellini beans and sun-dried tomatoes; cook for 2–3 minutes, stirring gently.
05 - Incorporate chopped kale and cherry tomatoes. Season with dried Italian herbs, crushed red pepper flakes (if using), salt, and pepper. Cook for 5–6 minutes until kale wilts and tomatoes soften.
06 - Add drained pasta to the skillet. Toss to combine, adding reserved pasta water gradually to achieve desired creaminess.
07 - Stir in lemon zest, lemon juice, and grated Parmesan cheese until fully combined and heated through.
08 - Serve immediately, garnished with additional Parmesan if desired.
