Gluten-free penne with white beans, tomatoes, and kale

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Gluten-free penne with white beans, tomatoes, and kale

Gluten-free penne with white beans, tomatoes, and kale

Gluten-Free Friendly, Soy-Free, Vegetarian, <600 Calories

2 Servings, 550 Calories/Serving

20 Minutes

The secret to great pasta (both with gluten and without) is in the water. Salt it generously so that the noodles have plenty of flavor. Once the noodles are cooked, add some of the starch-enriched pasta cooking water to the sauce to give it an even creamier texture and a rich, round flavor.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces gluten-free penne (contains quinoa and rice flour)
  • 1 red onion
  • Peeled fresh garlic
  • 1 small bunch kale
  • 5 ounces white beans
  • 1 cup diced tomatoes
  • ½ teaspoon Aleppo chile flakes (optional)
  • 1½ ounces crumbled goat cheese

Nutrition per serving

Calories 22, Total Fat 19g (24% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 20mg (7% DV), Sodium 390mg (17% DV), Total Carb. 74g (27% DV), Fiber 10g (36% DV)
Contains: Milk


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the penne

Bring a medium pot of generously salted water to a boil. Add the penne and cook, stirring occasionally, until just tender, 10 to 12 minutes. Drain the penne, reserving 1 cup of the cooking water.
While the water heats and the pasta cooks, prepare the vegetables.


Prep the vegetables

  • Peel and coarsely chop the red onion.
  • Finely chop, press, or grate enough garlic to measure 1½ teaspoons.
  • Strip the kale leaves from their stems; coarsely chop the leaves.
  • Rinse the beans.


Cook the vegetables

In a large pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion begins to soften and caramelize, 3 to 5 minutes.
Raise the heat to medium-high, add the kale leaves, season with salt and pepper, and cook, stirring occasionally, until the kale is just wilted, 1 to 2 minutes.
Add the tomatoes and as much Aleppo chile as you like. Cook until the liquid has reduced by about half, 1 to 2 minutes. Add the reserved cooking water and cook until the kale is softened, 5 to 6 minutes. Add the beans and cook until warmed through. Gently fold in the penne. Remove from the heat; season to taste with salt and pepper.


Transfer the pasta to individual bowls, top with the goat cheese, and serve.

Chef's Tip To get dinner to the table even more quickly, in Step 2, start cooking the red onion and garlic while you prep the kale and beans.