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.
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
- 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.
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 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.