Two kale recipes in one week? Please don’t jump ship. This is just what happens when I buy a huge amount of kale because it is finally on sale. However this simple and quick pasta dish will work with any veggie you like. It starts with some olive oil and garlic, gets some great flavor from roasted red peppers and veggies, then finishes off with some white beans for protein and lemon juice to round out the flavors. Topped with some Parmesan cheese and black pepper, it makes a terrific and speedy dinner.
Kale, Lemon, and White Bean Pasta
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- 8 oz high fiber pasta
- 1 tbsp olive oil
- 2 U garlic cloves, minced
- 7 oz. roasted red peppers, drained and sliced
- 1/2 lb kale, chopped
- 15 oz. canned white beans
- 1 U lemon - juice and 1 tsp. zest
- 1/4 tsp pepper
- 4 tbsp Parmesan cheese
Cook pasta according to package directions. Drain and set aside ¼ cup cooking liquid.
Heat olive oil over medium heat and add the garlic and roasted red peppers. Cook for 1 minute and add the kale and cannellini beans.
Cover and let cook for five minutes or until kale has wilted.
Add the pasta, cooking liquid, lemon juice, lemon zest, and pepper, Taste and season with salt as needed.
Serve with 1 tbsp. Parmesan cheese.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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