Dinner Tonight: Kale and White Bean Pasta Recipe

By
Nick Kindelsperger
尼克Kindelsperger是一个贡献writer at Serious Eats.
Nick Kindelsperger
Nick Kindelsperger is a food critic at theChicago Tribune. His food writing appears inThe Washington Post,Newsweek, Epicurious,Baltimore Sun, Serious Eats, Grub Street,New York Magazine, and Tasting Table, among others.
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Updated Mar. 07, 2019

The holiday weekend meant a round full of cookouts, resulting in eating more than my fair share of meat: steak, grilled chicken, and a hamburger or two. Luckily, my mom sent me back to Chicago with a bag full of kale from her own garden. I wanted a good vegetarian recipe to utilize the bounty and hopefully atone for what I ate previously. I found this recipe forTuscan kale and white bean pastafromCare2and figured it would be a good first step.

The kale becomes incredibly tender, and the beans add some much needed heft to each bite. The slight kick of red pepper flakes is balanced by the acidity of the tomatoes. If you happen to have everything around, it's an easy and remarkably healthy dinner—the recipe's author suggests using a whole wheat pasta to make things even healthier. I felt awfully good about myself after this. That said, there is something definitely missing from this recipe and I'd bet a hundred dollars that bacon would make everything right.

Recipe Facts

5

(1)

Cook:55 mins
Total:55 mins
Serves:2 to 3 servings

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  • 1tablespoonolive oil

  • 1/2cupdiced onion

  • 1clovesgarlic, minced

  • 1/4teaspooncrushed red pepper flakes

  • 1 1/4poundskale, chopped into 1-inch pieces

  • 1cupcanned tomatoes, chopped

  • 3/4cupvegetable broth

  • Saltand black pepper

  • 1cupcanned white cannellini beans, rinsed

  • 1/2poundpasta

  • Parmesan cheese(optional)

Directions

  1. Pour the oil into a skillet set over medium-high heat. Add the onion and cook, stirring occasionally, until soft. Then add the garlic, pepper flakes, and half of the kale. Cook for an additional 2 minutes.

  2. Dump in the tomatoes and the rest of the kale. Season with a pinch of salt. Cover the skillet and bring to a boil. Reduce heat to medium, and cook for 15 minutes.

  3. Add the beans and cook until warmed.

  4. Meanwhile, bring a large pot of water to a boil. Add the pasta and cook for one minute less than the directions on the packaging. When done, drain the pasta and toss it into the pan with the kale. Turn the heat to high and cook for an additional minute.

  5. Season with salt and pepper to taste, sprinkle with Parmesan if using, and serve.

Nutrition Facts(per serving)
487 Calories
7g Fat
89g Carbs
20g Prote来in
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 487
% Daily Value*
Total Fat7g 9%
Saturated Fat 1g 5%
Cholesterol0mg 0%
Sodium1069mg 46%
Total Carbohydrate89g 32%
Dietary Fiber 12g 42%
Total Sugars 8g
Prote来in20g
Vitamin C 90mg 448%
Calcium 242mg 19%
Iron 7mg 39%
Potassium 1148mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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