Linguine with Garlicky Kale and White Beans

by Anjali @ The Picky Eater on September 18, 2014

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I absolutely love garlic. I put it in everything: pasta, pizza, Indian food, stir frys, veggie sautes, the list could just go on and on. It’s one of my favorite seasonings because it makes any veggie taste absolutely delicious, and it’s so good for you: it has amazing anti-inflammatory properties, which makes it good for heart-health and for helping to prevent cancer. So when I saw this recipe for Linguine with Garlicky Kale on CookingLight, I knew I had found a go-to pasta meal for any night of the week!

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Healthy greens, creamy beans, and whole grains make this the perfect well-balanced super-fast dinner. And if you use baby kale and frozen crushed garlic (like I did), it saves a TON on prep time and you can have this whole dish ready in 20 minutes. Serve it up with some crusty whole grain bread and a glass of white wine, and you will feel satisfied and full when you’re done. I love how the white beans break down slightly when they’re cooked, because they add a richness to the sauce that makes it feel like a decadent dish!

The Ingredients

Modified from CookingLight

  • 8oz uncooked whole wheat linguine
  • 1 tbsp extra virgin olive oil
  • 1/4 cup chopped fresh garlic (about 10 cloves, minced)
  • 16oz baby kale
  • 15oz can unsalted cannellini beans, rinsed and drained
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • Organic pasta sauce, heated (a few tbsp per serving)
  • Shredded parmesan cheese (2 Tbsp per serving)

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The Directions

Step 1: Cook pasta according to package directions, drain and set aside.

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Step 2: Heat oil and garlic in a large skillet over medium heat. When garlic begins to sizzle, add the kale. Cook 5 minutes or until kale is tender, stirring occasionally.

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Step 3: Add beans, pepper and salt, cook 3 minutes or until heated through.

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Step 4: Build your plate of pasta. Take 1/4 of the pasta, 1/4 of the white beans/kale mixture, a few Tbsp of the pre-made organic pasta sauce, and top with 2 Tbsp shredded parmesan cheese and a sprinkle of black pepper.

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I hope you like this recipe as much as we did! The husband couldn’t get enough – I thought we’d have tons of leftovers but we ended up finishing almost all of it. This also tasted great the next day as the garlic and sauce was able to marinate even more, and I ended up with a super satisfying lunch!

Linguine with Garlicky Kale and White Beans

Total Time: 30 minutes

Yield: 4 servings

Calories per serving: 377

Fat per serving: 8.4g

Nutritional Info Per Serving: 377 Calories, 8.4g Fat (2.3g Saturated), 510.2mg Sodium, 60.9g Carbs, 10.7g Fiber, 2.8g Sugar, 17.3g Protein

Ingredients

  • 8oz uncooked whole wheat linguine
  • 1 tbsp extra virgin olive oil
  • 1/4 cup chopped fresh garlic (about 10 cloves, minced)
  • 16oz baby kale
  • 15oz can unsalted cannellini beans, rinsed and drained
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • Organic pasta sauce, heated (a few tbsp per serving)
  • Shredded parmesan cheese (2 Tbsp per serving)

Directions

  1. Cook pasta according to package directions, drain and set aside.
  2. Heat oil and garlic in a large skillet over medium heat. When garlic begins to sizzle, add the kale. Cook 5 minutes or until kale is tender, stirring occasionally.
  3. Add beans, pepper and salt, cook 3 minutes or until heated through.
  4. Build your plate of pasta. Take 1/4 of the pasta, 1/4 of the white beans/kale mixture, a few Tbsp of the pre-made organic pasta sauce, and top with 2 Tbsp shredded parmesan cheese and a sprinkle of black pepper.

Notes

Modified from CookingLight

http://pickyeaterblog.com/linguine-with-garlicky-kale-and-white-beans/

{ 6 comments… read them below or add one }

Nina September 19, 2014 at 11:05 am

Hi Anjali! this recipe looks great… what sauce did you use that you mentioned in the recipe? in the pics it didn’t look like there was sauces so just curious, if it tastes good without sauce too 🙂

Reply

Anjali @ The Picky Eater September 21, 2014 at 2:25 pm

Thanks Nina! Oh I used Muir Glen Organic Garden Vegetable Sauce — I added just a touch of it so in the lighting you can’t really tell in the pictures. But it does taste great without the sauce too. If you’re going to serve it without sauce, I’d recommend adding 1 Tbsp olive oil drizzled on top of the entire dish (1/4 tbsp per serving). Hope that helps!

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Wanderer October 10, 2014 at 5:22 am

Whole wheat pasta is my favorite and I love it with any type of dish. This looks incredibly delicious. Thank you for the recipe! 🙂

Reply

Anjali @ The Picky Eater October 13, 2014 at 9:08 pm

I love whole wheat pasta too! I never eat white pasta any more, I actually prefer the taste of whole wheat 🙂 I’m sure you will love this recipe when you try it!

Reply

Sarah Greene October 24, 2014 at 11:40 am

Anjali, I absolutely love the recipe. Whole wheat pasta, kale – everything shouts “health”. Will definitely follow your recipe this week and make it for my family. Will see how they will react (: Thanks a lot for the recipe.

Reply

Anjali @ The Picky Eater October 24, 2014 at 12:20 pm

Awesome!! I’m sure you and your family will love this recipe 🙂 Keep me posted on how it goes!

Reply

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