​Kale and White Bean Pasta

Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients
Serves 4

• ½ teaspoon kosher salt, plus more for the pasta water
• 8 ounces dry spaghetti
• 5 ounces lacinato kale
• 2 tablespoons olive oil
• 1 cup grape or cherry tomatoes, halved
• 3 garlic cloves, minced
• 1 tablespoon finely chopped yellow onion
• 1 (15-ounce) can of cannellini beans, rinsed and drained
• ¼ teaspoon black pepper
• ¼ teaspoon dried basil
• ¼ teaspoon lemon zest
• 2 ounces freshly grated parmesan cheese
• Chopped fresh parsley, for garnish

Instructions

1. Bring a pot of water to a boil. Generously salt the water once boiling.
2. Add the pasta and cook according to the packaging instructions.
3. Reserve ½ cup of pasta water, drain the cooked pasta, and set it aside.
4. Wash the kale in a basin of cool water, dry, remove the woody stems, and chop. Set the kale aside.
5. Heat the oil in a large skillet over medium heat.
6. Add the tomatoes and sauté until the skins blister.
7. Add the kale, garlic, and onion. Continue to sauté until the tomatoes burst and the kale wilts.
8. Add the drained beans, salt, pepper, basil, and lemon zest.
9. Cook while stirring until the beans are heated through, and the tomatoes cook down to create a thick sauce.
10. Transfer the pasta to the skillet and toss to coat in sauce. Add pasta water as needed to help the sauce bind to the pasta and build up the sauce.
11. Toss in the cheese and sprinkle with parsley.
12. Plate and serve.

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