Lemony Pasta with Beans, Greens, and Garlic
Lemony pasta with beans, greens, and garlic comes together quickly, making it the ideal dinner dish for busy weeknights.
Ingredients
- 10 ounces pasta cooked according to the package instructions (reserve some of the cooking water)
- 1 teaspoon olive oil
- 1 small onion chopped (about 1 cup)
- 4 cloves garlic minced
- 1 large bunch kale or chard coarsely chopped (about 6 cups)
- ¼ cup lemon juice
- ¼ cup pasta cooking water or vegetable stock
- 1 15-ounce can cannellini beans drained and rinsed
- ½ cup sundried tomatoes sliced
- salt and pepper taste
- pinch red pepper flakes optional
- ½ cup kalamata olives sliced
- vegan parmesan for serving, optional
Instructions
- Heat the olive oil in a large pan over medium high heat, and cook the onion for about 5 minutes, until the onion starts to brown.
- Add the greens and garlic to the pan. You may have to add the greens in batches as they begin to cook down, about 5 more minutes.
- Add the lemon juice, reserved pasta water, beans, sundried tomatoes, salt, pepper, and red pepper flakes, if using, to the pan. Cook for 2 or 3 more minutes, until heated throughout.
- Remove from heat and toss with the cooked pasta.
- Top with olive and vegan parmesan if using.