Save A festive, wholesome pasta dish featuring creamy white beans, hearty kale, and aromatic herbs—perfect for a nourishing holiday meal.
I first served this to my family on Christmas and it quickly became our holiday favorite.
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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)
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Instructions
- Cook Pasta:
- 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.
- Sauté Onion:
- While the pasta cooks heat olive oil in a large skillet over medium heat. Add onion and saute for 3 4 minutes until translucent.
- Add Garlic:
- Add garlic and cook for 1 minute until fragrant.
- Mix Beans & Tomatoes:
- Stir in the cannellini beans and sun-dried tomatoes. Cook for 2 3 minutes stirring gently.
- Add Kale & Cherry Tomatoes:
- Add the chopped kale and cherry tomatoes. Season with Italian herbs red pepper flakes salt and pepper. Saute for 5 6 minutes until kale is wilted and tomatoes soften.
- Combine Pasta:
- Add drained pasta to the skillet. Toss to combine adding reserved pasta water as needed for creaminess.
- Finish:
- Stir in lemon zest lemon juice and Parmesan. Mix well until everything is coated and heated through.
- Serve:
- Serve hot garnished with extra Parmesan if desired.
Save This dish always brings everyone to the table during the holidays sharing warmth and joy.
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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
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This healthy festive pasta is sure to delight your family and guests all season long.
Recipe Q&A Section
- → Can I use a different green instead of kale?
Yes, spinach or Swiss chard are great milder alternatives that wilt quickly and blend well with the other ingredients.
- → How do the sun-dried tomatoes affect the flavor?
Sun-dried tomatoes add a rich, tangy sweetness that complements the creamy beans and earthy kale, enhancing overall depth.
- → Is it possible to make this dish vegan?
Absolutely. Simply omit the Parmesan or substitute it with a plant-based cheese alternative for a dairy-free finish.
- → What is the purpose of reserved pasta water in this dish?
The starchy pasta water helps bind the ingredients by creating a light, creamy coating around the pasta and vegetables.
- → Can this dish be prepared ahead of time?
While best served fresh, you can prepare components in advance and combine them just before serving to retain flavor and texture.
- → What wine pairs well with this meal?
A crisp Pinot Grigio or Sauvignon Blanc pairs nicely, balancing the richness and fresh herbal notes of the pasta.
