Pasta with Sauteed Kale, Tomatoes, and Beans

kaleified pasta with tomatoes and beans

I’m not sure who was more surprised when I told The Hubster we were having pasta with kale in it for dinner. Me, him, or the kale.

You see, I’ve had this love/hate relationship with greens my entire life.

For a while, I loved to hate them. Salad and I were besties, but that was about it. More recently, it’s been a love of raw greens (hello smoothies, green juices, and salads) and an intense hatred of cooked greens (what?! they made me nauseous). So this craving for cooked kale in my pasta was a bit…odd.

My taste buds must be growing up. Or something.

campari tomatoes

The idea for this plate of awesomeness came from watching a cooking demo from the lovely Janet McKee at the Farm to Table Conference over the weekend.

It was also inspired by the beautiful campari tomatoes that we found at Costco. And the 10lb bag of onions that I now have to use in every single meal. As if that will be difficult.

kaleified pasta with tomatoes and beans

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Pasta with Sauteed Kale, Tomatoes, and Beans

Kale-i-fied Pasta with Tomatoes and Beans
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 -6

Ingredients

  • 1 lb pasta of choice
  • 2 tbs olive oil
  • 1 large onion chopped
  • 4--5 cloves garlic minced
  • 10-15 campari tomatoes or roma tomatoes
  • 6-7 leaves kale regular or dinosaur, washed, destemmed, and roughly chopped
  • 1 tsp dried basil 1-2 tbs fresh
  • salt + pepper to taste
  • dash cayenne pepper
  • 1 15-0z can navy beans, drained and rinsed
  • 2 tbs white balsamic

Instructions

  1. Cook pasta according to directions on package.
  2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat.
  3. Saute onion until golden brown, about 3-5 minutes.
  4. Add tomatoes and garlic, and saute 2 minutes more.
  5. Add kale and stir until it begins to turn bright green and wilt.
  6. Add basil, salt, pepper, cayenne pepper, and navy beans; cook 2 minutes.
  7. Remove from heat. Stir in balsamic vinegar.
  8. Serve atop your favorite pasta and enjoy!

Allergen Information

Dairy free, wheat free*, gluten free*, corn free, soy free, and egg free.
*The wheat free and gluten free status of this recipe is dependent on pasta choice.

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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

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