For real, I am finally using up all this kale. Good grief; I’m taking a vacation from kale starting tomorrow!
This is a super quick recipe that’s packed with protein, too. Love that. The kids had their pasta with marinara…a couple of them are still into making gagging noises at the first sight of anything green, and we had too busy a night for me to fight that fight. I’m sure you know how that goes!
Pasta with Cannellini Beans and Kale
3/4 lb dry penne pasta
1 tablespoon olive oil
2 garlic cloves, minced
1/4 tsp red pepper flakes
1 can cannellini beans, drained and rinsed
2 cups fresh kale, chopped
zest of one lemon
juice of one lemon
1 tsp salt
1/4 cup freshly grated parmesan cheese (or more to taste)
Cook the pasta according to package directions in boiling salted water.
Meanwhile, in a large skillet, heat the olive oil. Add the minced garlic and red pepper flakes and saute for one minute, until toasted and fragrant (be careful not to burn!). Add the beans and simmer until the pasta is almost done. Add the kale, lemon zest and juice, and salt, and cook for about 3 minutes, or until kale is wilted. Top with Parmesan cheese.
