White Bean and Kale Pasta

Name: White Bean and Kale Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2½ tsp Salt; 11½ oz Penne; 7 oz Ricotta; 1 Lemon; ½ tsp Black Pepper; 2 tbsp Olive Oil; 4 cloves Garlic; 9 oz Kale; 2 White Beans

By Eatpace

Pasta, white beans and garlicky kale are tossed together and topped with lemon ricotta. The sauce cooks in a skillet while the pasta boils.

Total: 30 min; 10 prep · 20 cook
Serves: 4; Scale it below
Calories: 629; kcal per serving
Protein: 28g; per serving

Plan this dinner Jump to recipe

Penne with white beans and chopped kale, topped with lemon ricotta.

30 min

Ingredients

9 ingredients

4 servings

2½ tsp Salt (Divided)
11½ oz Penne
7 oz Ricotta
1 Lemon, zested and juiced
½ tsp Black Pepper
2 tbsp Olive Oil
4 cloves Garlic, thinly sliced
9 oz Kale, stems removed and leaves chopped
2 White Beans, drained and rinsed (15-oz cans)

Contains dairy and gluten. Always check labels.

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Nutrition per serving

Estimated

629 kcal

Protein: 28 g
Carbs: 99 g
Fat: 14 g
Fiber: 13 g

By EatpaceHow we write and check our recipes

Method

6 steps 10 min prep · 20 min cook

Prep

Step 1. Bring a large pot of water to a boil. Add most of the Salt and the Penne; cook until just al dente, about 10 minutes. Reserve a cup of cooking water, then drain.
Step 2. Meanwhile, stir the Ricotta, Lemon zest and juice, and half the Black Pepper together in a small bowl.

Cook

Step 3. Heat the Olive Oil in a large skillet over medium heat. Add the Garlic and stir until fragrant and just golden at the edges, about 1 minute.
Step 4. Add the Kale and the rest of the Salt and Black Pepper. Toss over medium heat until the leaves wilt and soften, about 5 minutes; add a splash of pasta water if the pan looks dry.
Step 5. Add the White Beans and a splash of reserved pasta water. Stir over medium heat until the beans are warmed through, about 3 minutes, lightly mashing a few to thicken the liquid.

Finish & serve

Step 6. Toss the drained pasta into the skillet, adding reserved pasta water as needed for a loose coating. Divide among bowls and spoon the lemon ricotta over the top.

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Tips

Swap it

Use chickpeas instead of cannellini beans if that is what you have.

Good to know

Add pasta water a little at a time so the beans coat the pasta without making it soupy.

Leftovers

Refrigerate leftovers for up to 3 days and reheat with a splash of water, keeping the ricotta separate if possible.

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