Linguine, with Garlicky Kale and White Beans


Linguine with Kale and White Beans

Linguine with Kale and White Beans

This dish gets its flavor from lots of garlic.  Ya gotta love garlic!!  It makes the most bitter greens taste divine.  As it cooks and becomes sweeter, so do the greens lose their bitterness, and become silky and tender.  Pasta, greens and beans—typically an Italian-style meal.  All you need to think you’d “died and gone to heaven” is some Parmesan cheese dusted over the top, some crusty, toasted bread and a glass of white wine.  SIGH!


Extremely easy to make with only five ingredients, and taking only about 30 minutes to prepare, this is a dish to put on the table when you’re in a hurry, but you want your family to be well fed on a healthy meal.  I used fresh leaf kale in my preparation, but you could speed up the process by using packaged prechopped kale, found in the produce department of most supermarkets.  Other than the kale, you probably have everything else to prepare this dish already in your cupboard.

I like the fact that only 1/2 pound of pasta makes 4 generous servings, because of the addition of the healthy kale and beans.  Calories are low/serving (381);  and the whole nutritional profile of this dish is impressive:  Fat, 11.8 g;  Protein, 13 g;  Carb, 58 g;  Fiber, 5 g; Cholesterol, O g; Iron, 4 mg;  Sodium, 34 mg.;  Calcium, 121 mg.


Yield:   Makes 4 servings of about 1 3/4 cups  (calories:  381)IMG_7334


  • 8 ounces uncooked linguine
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup chopped fresh garlic
  • 1/2 cup water
  • 6 cups chopped kale (about 8 oz.)
  • 1 ( 15-ounce) can unsalted cannellini beans, rinsed and drained
  • 3/4 teaspoon black pepper, divided
  • 1/2 teaspoon salt
  • grated Parmesan cheese at the table (optional)


1.  Cook pasta according to package directions, omitting salt and fat.  Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

2.  Heat oil and garlic in a large skillet over medium heat.  When garlic begins to sizzle, add 1/2 cup water and the kale;  cover and cook 5 minutes or until kale is tender, stirring occasionally.

Cook the kale with garlic and a little water.

Cook the kale with garlic and a little water.

3.  Add beans, 1/2 teaspoon pepper, and salt; cook 1 minute or until heated through, stirring occasionally.

Add beans and cook to warm through.

Add beans and cook to warm through.

Add drained pasta and 1/4 cup reserved cooking liquid to pan;  toss to coat.  Add the remaining cooking liquid if needed to liquify further.  Transfer to serving bowl and sprinkle remaining 1/4 teaspoon pepper over the pasta.  Serve immediately with grated Parmesan if desired.





SOURCE:   Cooking Light




7 responses

  1. This sounds SO amazing, and the Kale is almost ready for picking (I can barely contain myself!: )
    So, your 1/2 cup of water is reserved pasta water? Oh boy! Between that, the Cannellini and grated Parm, the sauce ought to have a lovely creamy texture then? *sigh!*


  2. Hi Carolyn, hope your weekend’s been great! Made this dish for supper tonight and thought I should give you an update. It. Was. Amazing. Thank you for this wonderful recipe idea: ) But I should warn you; as per usual, there were a few adjustments…
    To start off, I ddn’t have any Cannellini beans, but I did have some bacon to use up. Also had some garlic scapes to go along with the kale and Romaine (for a Caesar salad) fresh-picked from the garden, so I made some scape and walnut pesto and used about a cup of that in exchange for the garlic and Parmesan – my four kale leaves were a little bit more than the six cups you recommended so I had to expand everything just a touch to compensate. Oh, and added just a touch of cream to the sauce, BUT, miracle of miracles, everyone had some for dinner and they all loved it (even the pickiest member of the family; ) so thank you, thank you so much!


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