Garlic Kale and Farfalle

4.7/5 rating (3 votes)
Garlic Kale and Farfalle

My garlic kale and farfalle is a quick pasta dish.  You can also sauté in red peppers, mushrooms, zucchini or any other vegetables you have handy!  This is a perfect meatless dish!



  • Sea salt
  • 1 pound De Cecco® farfalle pasta
  • 2 tablespoons olive oil
  • 3-4 cups kale, chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 3 cloves garlic, finely chopped
  • 1 can cannellini beans, drained and rinsed
  • 1/2 cup chicken broth or pasta water
  • 1/3 cup freshly grated Parmesan


  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 minutes. Drain and reserve about 1 cup of the pasta water.

  2. In a 12-inch nonstick skillet, heat olive oil over medium heat. Add kale, red pepper flakes and garlic. Cook until wilted, about 5 minutes. Add in beans and toss using a wooden spoon.

  3. Using a slotted spoon add pasta into the sauté pan. Stir in 1/2 cup of chicken broth or reserved pasta water. Sprinkle in parmesan cheese.

  4. You may want to drizzle a little olive oil over pasta before serving!

    Note: To reheat just add a little more chicken broth (1/4 cup at a time).

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