One Pan Pasta with Kale, Tomatoes and White Beans


One Pan Pasta with Kale, Tomatoes and White Beans


  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, 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!

  • 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

  • 1/4 cup Pompeian Organic Balsamic Vinegar

  • 1 teaspoon dried basil

  • 1 teaspoon ground oregano

  • 1/2 teaspoon ground thyme

  • 1/2 teaspoon salt, plus more to taste

  • 1/4 teaspoon black pepper

  • Fresh parsley, for garnish