Best Pasta With Kale And Kidney Beans Recipes

PASTA WITH WHITE BEANS AND KALE

Pasta with White Beans and Kale image

The classic combination of beans and greens in this easy pasta recipe is budget friendly, fast, and flavorful! Just a handful of ingredients and the amount of time it takes to boil the noodles is all you need to get this dish on the table. Put this Pasta with White Beans and Kale on your menu tonight!

Provided by Jenn Sebestyen

Time 25m

Number Of Ingredients 12

Ingredients

12 ounces spaghetti noodles (or pasta of choice; gluten free, if necessary)
2 tablespoons extra virgin olive oil
1/2 yellow onion (diced)
1 teaspoon dried thyme
1 teaspoon red pepper flakes
3/4 teaspoon sea salt
1/2 teaspoon black pepper
1 bunch Lacinato kale (woody stems removed; chopped)
3 cloves garlic (minced)
1 can (15 ounces) Cannellini beans (drained and rinsed; or other variety of cooked white beans.)
1-2 tablespoons nutritional yeast (optional)
squeeze of fresh lemon (to taste)

Steps:

Cook the pasta according to package directions in well salted water until al dente. Reserve 1 cup of the pasta cooking water before draining.
Heat the oil in a large skillet over medium heat. Add the onion and sauté 4 to 5 minutes, until soft and translucent.
Add the thyme, red pepper flakes, salt, and pepper, and sauté for 1 minute until fragrant.
Add the chopped kale and garlic. Sauté 3 to 4 minutes until the kale has wilted slightly and is bright green.
Add the white beans and stir to combine. Sauté 2 to 3 minutes to heat through.
Add the nutritional yeast, if using, and stir to combine.
Add the cooked pasta to the skillet. Stir to combine. Tip: Kitchen tongs are easier to use here than a spoon or spatula.
Add 1/2 cup of the reserved pasta cooking water to thin the sauce and a squeeze of fresh lemon juice. Add the remaining 1/2 cup of pasta cooking water if you like it saucier. *If you forgot to reserve the pasta cooking water, you can use vegetable broth.
Garnish with fresh cracked black pepper, if desired, and serve immediately.

Nutrition Facts : Calories 337 kcal, Carbohydrate 51 g, Protein 20 g, Fat 5 g, SaturatedFat 1 g, Sodium 353 mg, Fiber 8 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving

PASTA WITH RED KIDNEY BEANS

Pasta With Red Kidney Beans image

This recipe is a favorite! Very quick for those days when you get out of work late. I got this years ago from the back of a Ronzoni pasta box. Now I use Barilla Plus multi grain pasta. Taste the pasta from time to time, the Barilla seems to take a bit longer than the regular elbow noodles. So good! Tastes fantastic with corn bread on the side.

Provided by cricketbird

Categories One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 (14 1/2 ounce) cans stewed tomatoes
2 (14 1/2 ounce) cans dark red kidney beans
2 cups water
1/4 cup dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
16 ounces elbow macaroni

Steps:

Bring undrained tomatoes, undrained kidney beans, water, parsley and seasonings to a boil in large saucepan over medium heat.
Add pasta, stir, turn off heat, and cover.
Stir frequently until pasta is tender.
Sprinkle with shredded cheddar cheese if desired.

Nutrition Facts : Calories 773, Fat 3.4, SaturatedFat 0.6, Sodium 509, Carbohydrate 152, Fiber 21.9, Sugar 12.8, Protein 36

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