Kale and White Bean Whole Grain Spaghetti
Serves | 4 |
Prep time | 10 minutes |
Cook time | 15 minutes |
Total time | 25 minutes |
Ingredients
- 300g whole grain whole wheat pasta
- 1 bunch kale (stems remove and chopped or torn in to bite sized pieces)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- ¼ teaspoon red pepper flakes (or more to taste)
- 2-3 anchovy fillets (about 2 tsp - minced)
- 1 can white beans (drained and rinsed)
Directions
1. | Bring a large pot of water to a boil. Once boiling add 2 tsp salt. Add pasta and cook until al dente (about 10 minutes for while grain pasta depending on the brand). Strain pasta and reserve 1 cup of the pasta water. |
2. | Meanwhile, heat olive oil over medium heat in a large sauté pan. Add garlic, anchovies and red pepper flakes and sauté for 1 minute. |
3. | Add kale to sauté pan and reduce heat to medium-low. If the kale is no longer wet from washing, add 2 Tbsp water to the pan. Toss kale with oil mixture carefully to ensure it is well dispersed. Cover sauté pan with a tight fitting lid and allow kale to steam for 2-3 minutes. |
4. | Add pasta and white beans to the sauté pan with the kale mixture. ¼ cup at a time, add the reserved starchy pasta water as you toss everything together until a light sauce covers everything. You will probably only need ¼-½ cup of the pasta water if serving immediately. Keep the remainder if you plan on reheating later. |