Tuscan White Bean and Kale Pasta Skillet

• 8 oz pasta (rotini or penne)
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups kale, stems removed and chopped
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup chicken or vegetable broth
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• Salt and pepper to taste
• Red pepper flakes (optional)
• Fresh parsley for garnish

Steps

1. 1 Cook pasta according to package instructions until al dente; drain and set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened.
3. 3 Stir in kale and cook until wilted.
4. 4 Add cannellini beans and broth, bring to a simmer.
5. 5 Stir in cooked pasta, Parmesan cheese, and heavy cream. Season with salt, pepper, and red pepper flakes if using.
6. 6 Simmer until the sauce thickens and coats the pasta.
7. 7 Garnish with fresh parsley before serving.

Equipment

• Large skillet
• Wooden spoon

Variations

• Add cooked sausage or crispy bacon for a heartier meal.
• Substitute kale with spinach or Swiss chard for a different flavor profile.

Substitutions

• Use dairy-free cream for a vegan version.
• Substitute Parmesan with nutritional yeast for a vegan twist.

Pairings

• Serve with garlic bread and a side of roasted vegetables.

Nutrition

Tips

• For a creamier sauce, reserve a bit of pasta water and add as needed.
• Toast pine nuts for extra crunch and flavor.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth to loosen the sauce.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove.

Serving Suggestions

• Pairs well with a crisp white wine or a simple green salad.

FAQ