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.
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 Cooking this dish brings my family together, filling the home with rich aromas and joyful memories.
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
Save 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.