Pasta with White Beans and Kale
The classic combination of beans and greens in this easy pasta recipe is budget friendly, fast, and flavorful! Just a handful of ingredients and the amount of time it takes to boil the noodles is all you need to get this dish on the table. Put this Pasta with White Beans and Kale on your menu tonight!
Servings: 6 servings
Calories: 337kcal
Equipment
Ingredients
- 12 ounces spaghetti noodles or pasta of choice; gluten free, if necessary
- 2 tablespoons extra virgin olive oil
- ½ yellow onion diced
- 1 teaspoon dried thyme
- 1 teaspoon red pepper flakes
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
- 1 bunch Lacinato kale woody stems removed; chopped
- 3 cloves garlic minced
- 1 can (15 ounces) Cannellini beans drained and rinsed; or other variety of cooked white beans.
- 1-2 tablespoons nutritional yeast optional
- squeeze of fresh lemon to taste
Instructions
- Cook the pasta according to package directions in well salted water until al dente. Reserve 1 cup of the pasta cooking water before draining.
- Heat the oil in a large skillet over medium heat. Add the onion and sauté 4 to 5 minutes, until soft and translucent.
- Add the thyme, red pepper flakes, salt, and pepper, and sauté for 1 minute until fragrant.
- Add the chopped kale and garlic. Sauté 3 to 4 minutes until the kale has wilted slightly and is bright green.
- Add the white beans and stir to combine. Sauté 2 to 3 minutes to heat through.
- Add the nutritional yeast, if using, and stir to combine.
- Add the cooked pasta to the skillet. Stir to combine. Tip: Kitchen tongs are easier to use here than a spoon or spatula.
- Add ½ cup of the reserved pasta cooking water to thin the sauce and a squeeze of fresh lemon juice. Add the remaining ½ cup of pasta cooking water if you like it saucier. *If you forgot to reserve the pasta cooking water, you can use vegetable broth.
- Garnish with fresh cracked black pepper, if desired, and serve immediately.
Notes
~ Salt the pasta cooking water really well. It is recommended to use 1 to 1 ½ tablespoons of salt per pound of pasta. Since this recipe calls for 12 ounces of pasta, I suggest ¾ to 1 tablespoon of salt.
~ Cook the pasta until al dente. Do not over cook.
~ Reserve about 1 cup of pasta cooking water before draining.
~ Use fresh garlic. I do not recommend garlic powder, garlic salt, or pre-minced jarred garlic for this dish.
~ Use fresh kale, not frozen. And be sure to remove the tough, woody kale stems.
~ Use canned beans to make this dish super quick and easy. Be sure to drain and rinse them well.
~ Unless you are very sensitive to spicy heat, don't skip the red pepper flakes.
~ For gluten-free, choose your favorite gluten free noodles.
~ For oil-free, sauté in water or broth. Please note, this option won't be quite as flavorful as sautéing with oil.
Storage/Freezing This recipe is best served immediately, but leftovers can be stored in an air-tight container in the fridge for 3 to 4 days. It will freeze well in a freezer-safe plastic bag or container for up to 3 months.
Nutrition facts calculated using Trader Joe's Yellow Lentil and Brown Rice Spaghetti. Different varieties of pasta will yield different nutritional amounts.
Storage/Freezing This recipe is best served immediately, but leftovers can be stored in an air-tight container in the fridge for 3 to 4 days. It will freeze well in a freezer-safe plastic bag or container for up to 3 months.
Nutrition facts calculated using Trader Joe's Yellow Lentil and Brown Rice Spaghetti. Different varieties of pasta will yield different nutritional amounts.
Nutrition
Calories: 337kcal | Carbohydrates: 51g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 353mg | Potassium: 1011mg | Fiber: 8g | Sugar: 2g