Pin It 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 staple during the holidays in our family because of its comforting flavors and healthy twist.
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.
Pin It This pasta brings everyone to the table every holiday season creating warm memorable moments.
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
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.
Pin It Enjoy this nourishing pasta as a delightful holiday centerpiece that balances health and flavor.
Recipe FAQs
- → Can I substitute kale with another green?
Yes, spinach or Swiss chard are excellent alternatives that wilt nicely and offer a milder flavor.
- → How do I achieve a creamy sauce without cream?
The creaminess comes from reserved pasta water combined with lemon juice and grated Parmesan, which blend to coat the pasta beautifully.
- → What type of pasta works best for this dish?
Whole wheat penne or rigatoni hold up well and complement the hearty ingredients, but any short pasta shape can work.
- → Can this dish be made vegan?
Yes, simply omit the Parmesan or use a plant-based cheese alternative for a vegan-friendly version.
- → Are sun-dried tomatoes necessary?
They add a concentrated tangy-sweet flavor that enhances the dish, but fresh tomatoes can be used if preferred.
- → How to add protein to this pasta?
Consider adding grilled chicken, chickpeas, or extra beans for a protein-rich boost.