Pasta With White Beans And Kale Recipe
I love this recipe because it’s a perfect blend of comfort and health, with the cannellini beans providing a creamy texture and the kale adding a hearty, nutritious touch. Plus, the zesty lemon juice and kick from the red pepper flakes make every bite vibrant and exciting, reminding me that food can be both delicious and good for the soul.
I enjoy making uncomplicated but sustaining meals, and this Pasta with White Beans and Kale is a prime example. It is replete with protein-rich cannellini beans and the kale, which makes it both substantial and salubrious.
The subtle toque of lemon zest brightens the dish, and if heat is your thing, a sprinkle of optional red pepper flakes will take it to the next level.
Ingredients
Olive Oil: Fats that are healthy, add richness and a smooth texture.
Garlic has a wealth of antioxidants and really improves the taste and smell of food.
Cannellini Beans: They are rich in proteins and fibers that provide a feeling of fullness.
Kale: Full of vitamins A, C, and K, and gives nutrition a boost.
Crushed Red Pepper: Provides heat and spice.
Optional for mild palates.
Lemon: Offers a tangy brightness, augments total freshness.
Cheese, Parmesan: It adds umami.
Optional for deeper flavor.
Ingredient Quantities
- 12 ounces of pasta (fusilli or penne)
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1 teaspoon of red pepper flakes (optional)
- 1 can (15 ounces) of cannellini beans, drained and rinsed
- 1 bunch of kale, stems removed and leaves roughly chopped
- 1 cup of vegetable broth or chicken broth
- 1 lemon, zested and juiced
- Salt and pepper, to taste
- 1/4 cup of grated Parmesan cheese (optional)
Instructions
1. Prepare the pasta in a large pot of salted boiling water according to the package directions, cooking it until al dente. Drain and reserve.
2. In a big skillet or saucepan, warm the olive oil over medium heat. Add the minced garlic and sauté until it’s aromatic, about 1 minute. If you want them, add the red pepper flakes and sauté for another 30 seconds.
3. Place the drained and rinsed cannellini beans in the skillet, and stir to blend. Allow to cook for about 2 minutes, letting the beans warm thoroughly.
4. Stir in the chopped kale with the beans and garlic in the skillet. Cook until the kale is wilted, about 3-5 minutes.
5. Add the vegetable broth or chicken broth, and bring the mixture to a simmer. Allow it to cook about 5 minutes so the flavors meld and the kale lofts tender.
6. In the skillet, combine the beans, kale, and cooked pasta. Ensure all ingredients in the skillet are well combined with the broth and the pasta is thoroughly coated.
7. Stir in the lemon zest and lemon juice, and mix well to incorporate. Add salt and pepper to taste.
8. Keep cooking for another 2-3 minutes, letting the pasta soak up some of the broth. Let the flavors meld.
9. If you wish, you can grate Parmesan cheese over the pasta, and stir until everything is well mixed and the cheese is melted.
10. Serve the pasta steaming, with the option to add not only the Parmesan but also its citrusy companion lemon zest. Enjoy!
Equipment Needed
1. Large pot
2. Skillet or saucepan
3. Colander
4. Wooden spoon or spatula
5. Zester or grater
6. Knife
7. Cutting board
8. Measuring spoons
9. Measuring cup
10. Can opener
FAQ
- Q: Can I use a different type of pasta?A: Absolutely! Fusilli and penne work well, but feel free to use your beloved pasta form.
- Q: Can I substitute the kale with another green?A: Yes, spinach or Swiss chard are great options to replace kale.
- Q: How can I make this dish vegan?A: Alternatively, you could leave out the cheese altogether.
- Q: What can I use instead of cannellini beans?A: Any white bean can be used, such as Great Northern beans or navy beans.
- Q: Is there a way to add more protein?A: For added protein, you can include cooked chicken, shrimp, or tofu.
- Q: How can I make it less spicy?A: Simply leave out or use a smaller amount of red pepper flakes in the recipe.
Substitutions and Variations
For the pasta: You can swap in whole wheat pasta, use gluten-free pasta, or opt for any other preferred pasta shape, like rotini or rigatoni.
For the olive oil: Substitute with avocado oil or any other oil of your choice, such as canola or sunflower oil.
For the cannellini beans: Use great northern beans, navy beans, or chickpeas (garbanzo beans) instead.
For the kale: Substitute spinach, Swiss chard, or collard greens for a different type of leafy green.
For the broth: Use water with a bouillon cube for a similar flavor or even a different broth like beef or mushroom, depending on your preference.
Pro Tips
1. Pasta Water Magic: Before draining the pasta, reserve about 1 cup of the cooking water. This starchy water can be used to adjust the consistency of your sauce, helping it adhere better to the pasta without watering down the flavors.
2. Garlic Timing: To avoid burning the garlic, consider removing the pan from the heat momentarily when adding the red pepper flakes. This allows the oil’s temperature to drop slightly and keeps the garlic golden instead of bitter.
3. Infused Oil: For a deeper flavor, infuse the olive oil with garlic and red pepper flakes at a lower temperature for a few extra minutes before adding the beans. This allows the oil to absorb more flavors and distribute them evenly throughout the dish.
4. Kale Texture: If you prefer a softer texture, blanch the kale in boiling water for 1-2 minutes before adding it to the skillet. This also gives the leaves a vibrant green color.
5. Cheese Luxury: For an extra creamy and rich texture, consider blending half of the cannellini beans with a bit of broth before adding them to the skillet. The pureed beans act like a creamy sauce, complementing the pasta and cheese beautifully.
Pasta With White Beans And Kale Recipe
My favorite Pasta With White Beans And Kale Recipe
Equipment Needed:
1. Large pot
2. Skillet or saucepan
3. Colander
4. Wooden spoon or spatula
5. Zester or grater
6. Knife
7. Cutting board
8. Measuring spoons
9. Measuring cup
10. Can opener
Ingredients:
- 12 ounces of pasta (fusilli or penne)
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1 teaspoon of red pepper flakes (optional)
- 1 can (15 ounces) of cannellini beans, drained and rinsed
- 1 bunch of kale, stems removed and leaves roughly chopped
- 1 cup of vegetable broth or chicken broth
- 1 lemon, zested and juiced
- Salt and pepper, to taste
- 1/4 cup of grated Parmesan cheese (optional)
Instructions:
1. Prepare the pasta in a large pot of salted boiling water according to the package directions, cooking it until al dente. Drain and reserve.
2. In a big skillet or saucepan, warm the olive oil over medium heat. Add the minced garlic and sauté until it’s aromatic, about 1 minute. If you want them, add the red pepper flakes and sauté for another 30 seconds.
3. Place the drained and rinsed cannellini beans in the skillet, and stir to blend. Allow to cook for about 2 minutes, letting the beans warm thoroughly.
4. Stir in the chopped kale with the beans and garlic in the skillet. Cook until the kale is wilted, about 3-5 minutes.
5. Add the vegetable broth or chicken broth, and bring the mixture to a simmer. Allow it to cook about 5 minutes so the flavors meld and the kale lofts tender.
6. In the skillet, combine the beans, kale, and cooked pasta. Ensure all ingredients in the skillet are well combined with the broth and the pasta is thoroughly coated.
7. Stir in the lemon zest and lemon juice, and mix well to incorporate. Add salt and pepper to taste.
8. Keep cooking for another 2-3 minutes, letting the pasta soak up some of the broth. Let the flavors meld.
9. If you wish, you can grate Parmesan cheese over the pasta, and stir until everything is well mixed and the cheese is melted.
10. Serve the pasta steaming, with the option to add not only the Parmesan but also its citrusy companion lemon zest. Enjoy!