Slow-Simmered Tuscan Bean and Kale Pasta

Ingredients

• 8 oz spaghetti
• 1 tbsp extra virgin olive oil
• 1 small yellow onion
• 3 cloves garlic
• 0.5 cup sun-dried tomatoes
• 5 oz lacinato kale
• 1 can (15 oz) cannellini beans
• 0.5 cup herb broth
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 tsp red pepper flakes
• 1 tsp dried basil
• 2 tbsp lemon juice
• 0.25 cup parsley

Instructions

1. 1Cook spaghetti according to package directions. Drain, reserving 1/4 cup pasta water.
2. 2While pasta cooks, heat olive oil in a large skillet over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and sun-dried tomatoes, cook for 1 minute until fragrant.
3. 3Stir in kale, cannellini beans, herb broth, salt, pepper, red pepper flakes, and dried basil. Simmer until kale is tender, about 5-7 minutes.
4. 4Add cooked spaghetti and lemon juice to the skillet, tossing to combine. If needed, add a splash of reserved pasta water to create a light sauce. Garnish with fresh parsley before serving.