Tuscan Kale and White Bean Pasta

Recipe courtesy of the Sylvia Center

Recipe courtesy of the Sylvia Center

Ingredients (serves 6-8):

1 bunch of kale, chopped coarsely
1 15 oz can of white beans, drained and rinsed
3 cloves of garlic, minced
1 medium onion, diced
Olive Oil
Pinch of cayenne pepper
Salt and pepper to taste
½ lemon
Parmesan cheese, grated
1 lb whole wheat pasta

 

 

 

Directions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to instructions or until al dente. Drain pasta, reserving ½ cup of the pasta water.

  2. While pasta is cooking, bring a large skillet to medium-high heat. Once skillet is hot, add olive oil.

  3. When the oil is shimmering, add onions and pinch of cayenne pepper and saute until translucent (about 2-3 minutes).

  4. Add garlic and saute for an additional 2 minutes.

  5. Add kale and saute until soft, but still bright green.

  6. Add white beans and then the pasta and reserved pasta water. Simmer until the sauce has thickened. Add salt and pepper to taste.

  7. Finish with a squeeze of fresh lemon juice and grated Parmesan.

KaleCSAKale, The Sylvia Center, Onion