Wholesome Tuscan pasta blending white beans, kale, sun-dried tomatoes, and lemon zest in a hearty dish.
# Ingredient List:
→ 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 in oil, sliced
08 - 5 oz cherry tomatoes, halved
→ Herbs & Seasoning
09 - 1 tsp dried Italian herbs (oregano, thyme, rosemary blend)
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)
# Steps:
01 - Bring a large pot of salted water to a boil. Add whole wheat pasta and cook until al dente according to package directions. Reserve 1/2 cup pasta cooking water before draining. Set pasta aside.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté 3 to 4 minutes until translucent.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add drained cannellini beans and sliced sun-dried tomatoes to skillet. Cook 2 to 3 minutes, stirring gently.
05 - Mix in chopped kale and halved cherry tomatoes. Season with Italian herbs, optional red pepper flakes, salt, and black pepper. Sauté 5 to 6 minutes until kale wilts and tomatoes soften.
06 - Add drained pasta to skillet and toss to combine. Gradually add reserved pasta water as needed to achieve desired creaminess.
07 - Stir in lemon zest, lemon juice, and grated Parmesan. Mix thoroughly until all ingredients are well coated and warmed through.
08 - Plate immediately and garnish with additional Parmesan if desired.
