Save A festive, wholesome pasta dish featuring creamy white beans, hearty kale, and aromatic herbs—perfect for a nourishing holiday meal.
This recipe quickly became a holiday favorite in my family thanks to its comforting flavors and simple prep.
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 This dish brings the whole family together around the table every holiday, sharing stories and laughter over each delicious bite.
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
Save This pasta is a simple yet flavorful way to celebrate the holidays with wholesome ingredients and family warmth.
Recipe FAQ
- → Can I use a different type of pasta?
Yes, whole wheat penne or rigatoni are suggested, but other pasta shapes can be used according to preference.
- → How do I make this dish vegan?
Simply omit the Parmesan cheese or substitute it with a dairy-free alternative to keep the dish vegan-friendly.
- → What herbs are best for this pasta?
A mix of dried Italian herbs such as oregano, thyme, and rosemary adds authentic Tuscan flavor to the dish.
- → Can I replace kale with another green?
Spinach works well as a milder substitute and wilts quickly during cooking.
- → How can I adjust the spice level?
Adjust or omit the crushed red pepper flakes according to your spice preference for a milder or spicier dish.
- → Is this dish suitable for gluten-free diets?
Using gluten-free pasta instead of whole wheat pasta makes this dish appropriate for gluten-sensitive diets.