Description
This vegetarian-friendly ditalini pasta dish is a hearty and nutritious meal packed with plant-based protein and fiber. Chickpea pasta, white beans, and kale come together in a simple garlic-infused olive oil sauce, offering comfort and flavor in every bite.
Ingredients
- 1 cup ditalini pasta (chickpea-based)
- 1 can (15 oz) white beans, rinsed and drained
- 2 cups chopped kale
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp crushed red pepper
- 1/4 cup grated Parmesan (optional)
- Salt and pepper to taste
Instructions
Cook ditalini pasta according to package instructions; drain and reserve a splash of pasta water.
In a skillet, heat olive oil over medium heat. Sauté garlic and crushed red pepper until fragrant.
Add chopped kale and cook until wilted, about 2–3 minutes.
Stir in white beans and a splash of reserved pasta water; simmer for 5 minutes.
Add cooked pasta, toss to combine, and top with grated Parmesan if using.
Notes
For a vegan version, omit Parmesan or substitute with nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 22 g
- Cholesterol: 5 mg
Keywords: high protein pasta, chickpea pasta, vegetarian dinner, white bean kale pasta, ditalini recipe