Whole Wheat Pasta with Kale and Sundried Tomatoes
Serves 4
Time 50 min
Try this robust mix of flavors and nutrients in an easy weeknight pasta dinner.
Special Diets:
Ingredients
- 1/2 cup sundried tomatoes (not packed in oil)
- 1 medium yellow onion, thinly sliced
- 1 pound kale, thick stems removed and leaves chopped
- 1 (15.0-ounce) can no-salt-added Great Northern or other white beans, drained and rinsed
- 8 ounces whole wheat pasta
Method
Soak sundried tomatoes in hot water to cover for 15 minutes to soften them, then drain and thinly slice.
Meanwhile, bring a large pot of salted water to a boil over high heat for the pasta.
In a separate large, high-sided skillet, bring 3/4 cup water to a simmer.
Add onion and cook 10 minutes or until tender.
Stir in kale, beans and 3/4 cup water.
Reduce heat to medium, cover and cook 8 minutes.
Uncover and continue cooking 4 to 5 minutes or until most liquid has evaporated, greens are wilted and tender and beans are heated through.
Add pasta to the boiling water and cook until al dente about 9 minutes.
Add sliced sundried tomatoes 2 minutes before pasta is done.
Drain pasta and tomatoes and add to skillet with greens.
Stir to combine.
Nutritional Info:
Per serving: 300 calories (15 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 75mg sodium, 58g carbohydrates (10g dietary fiber, 4g sugar), 15g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/2 cup sundried tomatoes (not packed in oil)
- 1 medium yellow onion, thinly sliced
- 1 pound kale, thick stems removed and leaves chopped
- 1 (15.0-ounce) can no-salt-added Great Northern or other white beans, drained and rinsed
- 8 ounces whole wheat pasta