Rigatoni with Beans and Kale - Olive Branch Oil & Spice

Rigatoni with Beans and Kale

May 05, 2024

This is a quick and delicious pasta dish of rigatoni tossed with cannellini beans and kale.


  • 1 pound rigatoni

  • 2 cans cannellini beans, drained and rinsed

  • 1 bunch kale, chopped

  • 2 tablespoons butter

  • 3 cloves garlic, grated

  • 1 lemon, juiced

  • 1/2 cup vegetable or chicken stock

  • 2 teaspoons salt

  • 1 teaspoon pepper

  • 1 teaspoon red pepper flakes

  • 1/2 cup parmesan, grated


  1. Bring a large pot of salted water to a boil and cook the pasta to al dente.

  2. While the pasta cooks melt butter in a large skillet over medium heat. Add garlic and cook for 1 minute. Toss in the kale and cook until just starting to wilt, about 5 minutes. Add the beans, lemon juice, and chicken stock. Season with salt, pepper, red pepper flakes. Simmer for 5 minutes.

  3. Toss with the cooked pasta and top with parmesan cheese.

Takes 15 minutes

Serves 4

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