Anti Inflammatory Balsamic-Rosemary Lentil Pasta with White Beans & Kale
This hearty, plant-powered pasta is the kind of weeknight dinner that genuinely earns its place on regular rotation. French green lentils and creamy cannellini beans bring serious staying power, while lacinato kale wilts into the sauce and adds deep, earthy color to every forkful. The balsamic vinegar reduces into a glossy, slightly sweet glaze that coats the whole wheat pasta beautifully, and fresh rosemary with a hit of red pepper flakes keeps things aromatic and lively. Lemon zest and a squeeze of juice brighten everything at the end, cutting through the richness and making the flavors pop. So many of the ingredients here — olive oil, dark leafy greens, legumes, whole grains — are staples of an eating pattern built around reducing inflammation, and they all show up in one satisfying bowl. Optional toasted walnuts or pine nuts add crunch and a little extra healthy fat if you want to take it over the top. Serves four, and the leftovers reheat beautifully with a small splash of water to loosen the sauce.
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Learn more →Ingredients
4 servings
For the lentils
- 1 cup french green lentils (du puy), rinsed
- 3 cups water
- ½ tsp salt
For the pasta
- 10 oz whole wheat pasta (such as penne or rigatoni)
For the sauce
- 3 tbsp extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh rosemary, finely chopped
- ½ tsp red pepper flakes
- 3 tbsp balsamic vinegar
- 1 can (15 oz) white beans (cannellini), drained and rinsed
- 1 bunch lacinato kale (about 8 oz), stems removed, leaves roughly chopped
- ½ cup pasta cooking water, reserved
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 tsp lemon zest
- 1 tbsp lemon juice
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 2 tbsp toasted pine nuts or dry-roasted walnuts (optional)
Instructions
- 1
Combine the rinsed lentils, 3 cups water, and 1/2 tsp salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to a steady simmer and cook, uncovered, until the lentils are tender but still hold their shape, 20–25 minutes. Drain any excess water and set aside.
- 2
While the lentils cook, bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente — tender with a slight resistance at the center. Before draining, ladle out 1/2 cup of the starchy cooking water and set it aside. Drain the pasta in a colander.
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