A wholesome pasta combining creamy white beans, hearty kale, and fragrant herbs for a vibrant holiday dish.
# Components:
→ Pasta
01 - 12 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 (14 oz) cans cannellini beans, drained and rinsed
06 - 1 large bunch curly kale, stems removed, leaves chopped (about 7 oz)
07 - 10 sun-dried tomatoes packed in oil, sliced
08 - 5 oz cherry tomatoes, halved
→ Herbs & Seasoning
09 - 1 tsp dried Italian herbs (or a mix of oregano, thyme, rosemary)
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)
# Directions:
01 - Boil the pasta in a large pot of salted water until al dente following package directions. Reserve 1/2 cup of the cooking water, then drain and set pasta aside.
02 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook for 3 to 4 minutes until translucent.
03 - Incorporate minced garlic and sauté for 1 minute until fragrant.
04 - Stir in drained cannellini beans and sliced sun-dried tomatoes. Cook for 2 to 3 minutes, stirring gently to combine.
05 - Add chopped kale and halved cherry tomatoes. Season with dried Italian herbs, crushed red pepper flakes, salt, and pepper. Sauté for 5 to 6 minutes until kale wilts and tomatoes soften.
06 - Add the drained pasta to the skillet and toss to combine, adding reserved pasta water a little at a time to achieve a creamy consistency.
07 - Stir in lemon zest, lemon juice, and grated Parmesan cheese. Mix thoroughly until coated and warmed through.
08 - Plate immediately and garnish with extra Parmesan cheese if desired.
