Serves 1
Directions
- 1Boil the kale until it's tender.
- 2Right before the kale is finished, mix in some spinach until it's wilted.
- 3Once all the leafy greens are wilty, take them out and add them to a blender.
- 4Cook the pasta in the water used to boil the greens to reclaim some of the vitamins.
- 5To the blender with the greens, add Parmesan cheese, fresh basil, a can of white beans, lemon zest, garlic, and a few ladles of the pasta water.
Ingredients
- kale
- spinach
- Parmesan cheese
- fresh basil
- 1 can white beans
- lemon zest
- garlic
- ladles pasta water
- pasta
Equipment
blender
Tips
- Adding pasta water to the sauce incorporates starch, helping it stick better to the pasta.
- For added richness, consider adding sun-dried tomatoes, especially with a little oil from them.
- For a gluten-free option, use chickpea pasta to incorporate multiple servings of beans.
- This recipe is great for meal prepping.
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