Save to Pinterest A festive, wholesome pasta dish featuring creamy white beans, hearty kale, and aromatic herbs—perfect for a nourishing holiday meal.
This recipe has become a holiday favorite in my family because it combines comfort and health seamlessly.
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 to Pinterest Gathered around the table this holiday season we savor this hearty pasta while sharing stories and laughter.
Notes
For vegan Omit Parmesan or use a dairy-free alternative Swap kale for spinach if you prefer a milder green For extra protein add grilled chicken or chickpeas Pairs well with a crisp Pinot Grigio or Sauvignon Blanc
Required Tools
Large pot Large skillet Colander Chefs knife Wooden spoon
Nutritional Information
Calories 440 Total Fat 9 g Carbohydrates 71 g Protein 19 g
Save to Pinterest This healthy Tuscan pasta is a perfect blend of nutrition and indulgence to brighten your festive meals.
Common Questions
- → Can I use spinach instead of kale?
Yes, spinach is a great substitute for kale if you prefer a milder green with a softer texture.
- → How can I make this dish vegan?
Simply omit the Parmesan cheese or replace it with a plant-based alternative to keep it vegan-friendly.
- → What pasta types work best for this dish?
Whole wheat penne or rigatoni are ideal for holding the sauce and ingredients well.
- → Can I prepare this in advance?
This dish tastes best fresh but can be stored refrigerated for up to 2 days and gently reheated.
- → What wine pairs well with this pasta?
A crisp Pinot Grigio or Sauvignon Blanc complements the herbs and lemony notes beautifully.