Whole wheat pasta: 60g (dry weight), Kale: 100g (3 cups, chopped), White beans: 120g (3/4 cup, cooked), Cherry tomatoes: 100g (1/2 cup, halved), Onion: 40g (1/4 small, diced), Garlic: 6g (2 cloves, minced), Olive oil: 10ml (2 tsp), Red pepper flakes: 1g (1/4 tsp), Lemon juice: 5ml (1 tsp), Lemon zest: 2g (1/2 tsp), Parmesan cheese: 15g (1 tbsp, grated), Fresh basil: 5g (1 tbsp, chopped), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Cook 60g whole wheat pasta according to package instructions. Drain, reserving 60ml (1/4 cup) of pasta water. 2. Heat 5ml olive oil in a large skillet over medium heat. 3. Add 40g diced onion and cook until softened, about 3 minutes. 4. Add 6g minced garlic and cook for 30 seconds. 5. Add 100g chopped kale and cook until wilted, about 3-4 minutes. 6. Add 100g halved cherry tomatoes and cook for 2 minutes. 7. Add 120g white beans and cook for 2 minutes. 8. Season with 1g red pepper flakes, 1g salt, and 1g black pepper. 9. Add the cooked pasta to the skillet along with 30ml of the reserved pasta water. 10. Add 5ml lemon juice and 2g lemon zest. Toss to combine. 11. If the pasta seems dry, add more reserved pasta water. 12. Serve topped with 15g grated Parmesan cheese, 5g chopped basil, and drizzled with 5ml olive oil.
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