Description
Whole Wheat Penne with Kale and White Beans combines humble ingredients to make an hearty, sublime pasta.
Ingredients
- 2 Tablespoons Olive Oil
- 1 Onion, Chopped
- 12 cloves Garlic, Minced
- ½ teaspoons Dried Thyme
- ¼ teaspoons Red Pepper Flakes
- 30 ounces, weight Cooked Cannellini Beans, Rinsed
- 2-½ cups Vegetable Broth
- 1 bunch Kale, Stemmed And Cut Into 1″ Pieces
- 1 pound Whole Wheat Penne
- 2 ounces, weight Parmesan Cheese, Grated
- Salt And Pepper
Preparation
1. Heat olive oil in a heavy-bottomed pot over medium heat. Stir in onions and cook until softened, about 5 minutes. Stir in garlic, thyme, and red pepper flakes anf cook until fragrant, about 30 seconds. Stir in beans and broth and bring to a simmer, and cook until sauce has slightly thickened, about 10 minutes.
2. Stir in kale and cook, stirring often, until kale is tender, about 10 to 12 minutes. Off heat, mash some beans against the side of the pot with a wooden spoon to thicken sauce.
3. Meanwhile, bring 4 quarts of water to a boil in a large pot. Add pasta and 1 tablespoon of salt and cook, stirring often, until al dente. Drain pasta and return it to the pot.
4. Stir in kale-bean mixture and 1 cup Parmesan. Toss to combine. Season with salt and pepper to taste. Sprinkle with remaining Parmesan and red pepper flakes and serve.
