I’m typically pretty mindful of the foods I eat and I love this garlic kale and white bean pasta. It’s packed with protein but still feels indulgent.
But tonight I just inhaled a bag of my favorite potato chips (yes, an entire bag) and now I’m looking around for something else to eat.
To be honest of my nights, Monday through Friday, resemble something like this. I come home, tired and ravenous, flip on my television, grab a snack, prop up my feet and then suddenly it’s 10 o’clock…and I’ve basically made a meal of something I probably shouldn’t have eaten in the first place. In fact, as I was eating said chips, my inner self was saying the following.
Inner self: “Chelsea, you can’t eat entire bags of chips like this anymore. You’re almost 30.”
Me: *thinks about having a bowl of ice cream next and continues chomping*
Meals like this garlic kale and white bean pasta save me every time. Every time, y’all. After a long day at work, it’s an easy meal to put together. It’s a successful night in my book when I overcome the temptation to eat microwave popcorn as soon as I walk into the house.
If you’re like me, and struggle to find the energy to cook a decent meal in the evenings, this pasta dish is for you! White beans are one of my favorite types of beans but I hardly ever ate them until I started making this as part of my meal rotation.
I love pasta dishes that aren’t drowning in sauce. A combination of garlic and butter is always a win for me — it’s light but flavorful and is easily absorbed into the kale after only 5 or so minutes sauteing in the pan. For utmost efficiency, the beans can be prepared in the same skillet as the kale. I prefer this method as the beans only require a bit of heating and absorb some of the delicious garlic-y goodness too.
- 1 box of rotini
- 4 cups kale
- ½ stick butter
- 4 cloves garlic finely diced
- 1 can cannellini beans
- 1 teaspoon paprika
- Salt and pepper to taste
- Sprinkle of shredded parmesan cheese
Prepare pasta according to instructions on box.
On medium-high heat, melt butter in skillet.
Add garlic and sauté until fragrant.
Add kale and cook with garlic until kale is softened and wilts. Slide kale to one side of skillet and add the beans to the opposite side.
Season beans with paprika, salt and pepper.
Reduce heat and let simmer for 5-10 minutes.
Layer kale and beans over cooked pasta. Top with a sprinkle of parmesan cheese.