Pasta with White Beans and Kale

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 483.8
  • Total Fat: 12.8 g
  • Cholesterol: 4.0 mg
  • Sodium: 378.7 mg
  • Total Carbs: 73.9 g
  • Dietary Fiber: 16.6 g
  • Protein: 19.0 g

View full nutritional breakdown of Pasta with White Beans and Kale calories by ingredient
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Introduction

Using cream style navy beans gives this dish a creaminess that whole beans doesn't, but whole beans can be used. Using cream style navy beans gives this dish a creaminess that whole beans doesn't, but whole beans can be used.
Number of Servings: 4

Ingredients

    8 oz. rotini or farfalle pasta
    2 Tbsp olive oil
    1 1/2 cup sliced onions
    2 tsp minced garlic
    6 cups (5 oz.) baby kale
    15 oz. can white beans, creamed or rinsed and drained whole beans
    1 1/2 cup vegetable stock or broth
    1/4 cup (1 oz) sun-dried tomatoes
    1/2 cup assorted cherry and/or grape tomatoes
    1/4 tsp red pepper flakes (optional)
    1/2 tsp sea salt
    black pepper
    1/4 cup grated Parmesan cheese (optional)

Directions

Prepare pasta per package directions and drain. Meanwhile, heat olive oil over medium-high heat in large skillet. Add sliced onions and a pinch of salt and cook, stirring, until golden brown, about 8 minutes. Reduce heat to low, add minced garlic, and cook 1 minute longer. Transfer to a plate.

To skillet, add kale, white beans, vegetable broth, and all tomatoes. Simmer until kale is tender, about 5 minutes. Add pasta, red pepper flakes if using, rest of salt, and black pepper to taste. Toss until pasta is well coated. Top with onions and Parmesan cheese, if using. Serve.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user DBEAU57.

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