Pasta with Kale and Kidney Beans
Elevate your weeknight dinner routine with this wholesome and satisfying Pasta with Kale and Kidney Beans—a vegetarian delight brimming with bold flavors and nutritious ingredients! Perfectly al dente pasta is tossed in a fragrant garlic and red pepper-infused olive oil, complemented by tender sautéed kale and hearty kidney beans for a balanced, protein-packed meal. A splash of vegetable broth ties it all together, creating a luscious yet light sauce that clings to every bite. Ready in just 30 minutes, this one-pan wonder is ideal for busy weeknights. Customize with freshly grated Parmesan for an optional savory finish, and serve hot for a comforting, flavor-packed experience. Healthy, hearty, and full of natural goodness, this recipe is a must-try for pasta lovers!
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Recipe Information
Ingredients
- 300 grams pasta (penne or fusilli)
- 2 tablespoons olive oil
- 3 cloves garlic cloves
- 0.5 teaspoons red pepper flakes
- 200 grams kale leaves (stems removed, chopped)
- 400 grams cooked kidney beans (drained and rinsed)
- 120 ml vegetable broth
- 50 grams Parmesan cheese (optional, grated)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the garlic cloves (minced) and red pepper flakes. Sauté for 1-2 minutes, stirring frequently, until the garlic is fragrant but not browned.
Add the chopped kale to the skillet and cook for 3-4 minutes, stirring occasionally, until it starts to wilt.
Stir in the kidney beans and vegetable broth. Bring the mixture to a simmer and allow it to cook for 5 minutes, letting the kale soften and absorb the flavors.
Add the cooked pasta to the skillet, tossing everything together to combine. If the mixture looks too dry, add a splash of the reserved pasta cooking water to loosen it up.
Season with salt and black pepper to taste. If desired, sprinkle grated Parmesan cheese on top for extra flavor.
Serve immediately while hot, garnished with additional Parmesan cheese or a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 3492 mg | 152% | |
| Total Carbohydrate | 216.3 g | 79% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 7.9 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1028 mg | 79% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3058 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
