Whole Wheat Pasta with Kale and Sundried Tomatoes

Whole Wheat Pasta with Kale and Sundried Tomatoes

Rated:
Recipe Rating: 3.56528
Serves 4
Try this robust mix of flavors and nutrients in an easy weeknight pasta dinner.
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-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, 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.