# What You'll Need:
→ Pasta
01 - 12.3 oz whole wheat penne or rigatoni
→ Beans & Vegetables
02 - 2 tbsp extra virgin olive oil
03 - 1 medium yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 2 (14 oz) cans cannellini beans, drained and rinsed
06 - 1 large bunch curly kale, stems removed, leaves chopped (7 oz)
07 - 10 sun-dried tomatoes (in oil), sliced
08 - 5.3 oz cherry tomatoes, halved
→ Herbs & Seasoning
09 - 1 tsp dried Italian herbs (oregano, thyme, rosemary blend)
10 - 1/2 tsp crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
→ Finish
12 - Zest of 1 lemon
13 - 2 tbsp freshly squeezed lemon juice
14 - 1 oz grated Parmesan cheese (plus extra for serving, optional)
# Step-by-Step Guide:
01 - Boil pasta in salted water according to package directions until al dente. Reserve 1/2 cup pasta cooking water, drain, and set aside.
02 - Heat olive oil in a large skillet over medium heat and cook chopped onion for 3 to 4 minutes until translucent.
03 - Incorporate minced garlic and cook for 1 minute until fragrant.
04 - Stir in drained cannellini beans and sliced sun-dried tomatoes. Cook gently for 2 to 3 minutes.
05 - Add chopped kale and halved cherry tomatoes. Season with Italian herbs, optional red pepper flakes, salt, and pepper. Sauté for 5 to 6 minutes until kale softens and tomatoes release juices.
06 - Add drained pasta to the skillet and toss well, gradually adding reserved pasta water to achieve a creamy consistency.
07 - Mix in lemon zest, lemon juice, and grated Parmesan cheese. Stir until evenly coated and heated through.
08 - Plate the dish hot, garnished with additional Parmesan if preferred.
