One Pan Tomato And Kale Pasta

One Pan Tomato And Kale Pasta
  • 1 8-ounce box whole wheat pasta (or gluten-free, if desired)
  • 1 pint grape or cherry tomatoes, halved
  • 3 cups kale, chopped
  • 1 15 ounce can white beans, drained and rinsed
  • ¼ cup Pompeian Organic Balsamic Vinegar
  • 1 teaspoon dried basil
  • 1 teaspoon ground oregano
  • ½ teaspoon ground thyme
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • Fresh parsley, for garnish
  1. In a large pot or skillet, cook pasta according to package directions. Drain.
  2. In the same pot, heat a little water or oil over medium-low heat. Add tomatoes and kale. Cook for 7-10 minutes, until the kale wilts and the tomatoes burst, stirring often.
  3. Add white beans, Pompeian Organic Balsamic Vinegar, basil, oregano, thyme, salt and pepper; stir to combine, cooking for 1-2 minutes.
  4. Add pasta to the pot; stir to combine. Serve with a garnish of fresh parsley!

Author: Emilie Eats

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