Whole Wheat Pasta with Kale and Sundried Tomatoes

Whole Wheat Pasta with Kale and Sundried Tomatoes

Serves 4
Try this robust mix of flavors and nutrients in an easy weeknight pasta dinner.
  • 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-ounce) can no-salt-added Great Northern or other white beans, drained and rinsed
  • 8 ounces whole wheat pasta
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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 water to a boil for cooking 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 according to the package instructions. 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, 75mg sodium, 58g carbohydrates, (10 g dietary fiber, 4g sugar), 15g protein.
Special Diets: 

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. See our Terms of Service.

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