Save A festive, wholesome pasta dish featuring creamy white beans, hearty kale, and aromatic herbs—perfect for a nourishing holiday meal.
This recipe brings the warmth of Tuscany to my table every Christmas, making it a family 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
- 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 Cooking this dish brings my family together, filling the home with rich aromas and joyful memories.
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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
Nutritional Information
Calories 440 Total Fat 9 g Carbohydrates 71 g Protein 19 g per serving
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This Tuscan pasta is both hearty and healthy making it a perfect choice for the holidays and beyond.
Recipe Questions
- → Can I use a different green instead of kale?
Yes, spinach is a great alternative that offers a milder flavor and cooks quickly while maintaining vibrant color.
- → How can I make this dish vegan friendly?
Simply omit the Parmesan cheese or replace it with a dairy-free vegan alternative to keep the creamy finish.
- → What pasta types work best here?
Whole wheat penne or rigatoni hold the sauce well, but any sturdy pasta shape will work for a hearty texture.
- → Can I prepare this dish ahead of time?
Yes, you can cook the components separately and combine them before serving to maintain freshness and texture.
- → What wine pairs well with this meal?
A crisp Pinot Grigio or Sauvignon Blanc complements the herbal and lemon notes beautifully.
- → Is this dish gluten-free?
Use gluten-free pasta to accommodate dietary needs, ensuring all other ingredients are gluten-free as well.
