Penne with Greens and White Beans
Elevate your weeknight dinners with this hearty and wholesome Penne with Greens and White Beans recipe—a perfect balance of comfort and nutrition! Tender al dente penne pasta is tossed with sautéed garlic, a hint of red pepper heat, and nutrient-packed kale or Swiss chard. Protein-rich white beans and a splash of vegetable broth create a light yet flavorful sauce, while fresh lemon juice and grated Parmesan add a zesty, creamy touch. Quick to prepare in just 30 minutes, this one-pan meal is as satisfying as it is simple, making it a go-to for busy evenings. Garnish with fresh parsley for a burst of color, and enjoy a dish that’s as delicious as it is nourishing. Don’t forget to save this recipe for an easy weeknight dinner idea or a wholesome vegetarian option!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 3 tbsp extra virgin olive oil
- 4 garlic cloves, minced
- 0.5 tsp crushed red pepper flakes
- 6 cups kale or Swiss chard, chopped
- 15 oz white beans (such as cannellini or great northern), rinsed and drained
- 1 cup low-sodium vegetable broth
- 1 tbsp fresh lemon juice
- 0.5 cup Parmesan cheese, grated
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish, optional)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set it aside.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and crushed red pepper flakes, cooking for 1-2 minutes until fragrant but not browned.
Add the chopped kale or Swiss chard to the skillet, stirring to coat with the garlic and oil. Cook for 4-5 minutes until the greens begin to wilt.
Stir in the white beans and pour in the vegetable broth. Simmer for 5 minutes, allowing the flavors to meld and the greens to become tender.
Add the cooked penne pasta to the skillet, tossing to combine. If the mixture seems dry, add a splash of the reserved pasta water to loosen the sauce.
Stir in the fresh lemon juice, grated Parmesan cheese, salt, and black pepper. Adjust seasoning to taste.
Remove the skillet from the heat, garnish with chopped parsley if using, and serve warm.
Nutrition Facts
Calories |
2398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 2220 mg | 97% | |
| Total Carbohydrate | 371.2 g | 135% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 7.4 g | ||
| Protein | 105.6 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1872 mg | 144% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 4903 mg | 104% | |
*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.
