Tuscan Style Spaghetti with Kale and Cannellinis
Elevate your weeknight pasta game with this vibrant Tuscan Style Spaghetti with Kale and Cannellinis! Bursting with wholesome flavors, this easy-to-make dish combines tender spaghetti with nutrient-packed kale, creamy cannellini beans, and a hint of heat from red chili flakes. Brightened with zesty lemon and finished in a light garlic-infused olive oil sauce, this recipe is a perfect balance of comfort and health. Ready in just 30 minutes, it’s a vegetarian delight that can be tailored to vegan preferences by skipping the optional Parmesan garnish. Serve it as a satisfying main course, and don’t forget to pair it with a crisp glass of white wine for a true Tuscan experience!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 4 tbsp extra virgin olive oil
- 4 garlic cloves, thinly sliced
- 0.5 tsp red chili flakes
- 6 cups kale, destemmed and roughly chopped
- 1 can (15 oz) cannellini beans, drained and rinsed
- 0.5 cup low-sodium vegetable broth
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 0.5 cup Parmesan cheese, grated (optional)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the spaghetti. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the thinly sliced garlic and sauté until fragrant and golden, about 1-2 minutes. Be careful not to burn the garlic.
Add the red chili flakes and stir for 30 seconds to release their flavor.
Add the chopped kale to the skillet, tossing to coat it in the garlic oil. Cook for 3-4 minutes until the kale begins to wilt.
Stir in the cannellini beans and vegetable broth. Let the mixture simmer for 5-6 minutes, allowing the beans to heat through and the kale to become tender.
Add the cooked spaghetti to the skillet, tossing it with the kale and beans. If the mixture seems dry, add some of the reserved pasta water, one tablespoon at a time, until the sauce reaches your desired consistency.
Stir in the lemon zest and lemon juice. Season with salt and black pepper to taste.
Serve immediately, garnished with grated Parmesan cheese if desired. Enjoy your Tuscan-style spaghetti!
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 4302 mg | 187% | |
| Total Carbohydrate | 198.4 g | 72% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 7.3 g | ||
| Protein | 95.7 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1820 mg | 140% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2573 mg | 55% | |
*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.
