Pasta with Kale, White Beans + Toasted Breadcrumbs - Laura's Vegan Table
A healthy, hearty comfort food, this pasta comes together quickly with lots of flavor. Pasta with toasted breadcrumbs, Tuscan kale, cannellini beans, garlic, ol
Ingredients
- 8 ounces of dry pasta (a short cut pasta like penne works well)
- 2 teaspoons sea salt, divided
- 2 tablespoons olive oil, divided + a little more for drizzling
- 3/4 - 1 cup breadcrumbs
- 4-6 cloves of garlic, finely chopped
- bunch of kale, washed and torn into bite size pieces (I used Tuscan kale)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 15-ounce can of cannellini beans, rinsed
- zest of one lemon
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