Whole-Grain Pasta with Tomatoes, Greens and Beans

• whole-grain pasta (penne or another short pasta) 12 ounces
• extra-virgin olive oil (divided) 2 tbsp
• yellow onion (finely chopped) 1 medium
• garlic (minced) 3 cloves
• diced tomatoes (with juices) 1 14.5-ounce can
• white beans (drained and rinsed) 1 15-ounce can
• leafy greens (roughly chopped; kale, Swiss chard, or spinach) 4 cups
• dried oregano 1/2 tsp
• salt (or to taste) 1/2 tsp
• black pepper (freshly ground) 1/4 tsp
• pasta cooking water (reserved) 1/2 cup
• lemon juice (freshly squeezed) Optional 1 tbsp

Let's cook

Step-by-step instructions

01

Step 1

Bring a large pot of salted water to a boil. Cook the whole-grain pasta according to the package directions until tender. Reserve 1/2 cup of the cooking water, then drain the pasta.

02

Step 2

While the pasta cooks, heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened.

03

Step 3

Add the garlic and cook for 30 seconds, stirring constantly.

04

Step 4

Add the diced tomatoes, white beans, oregano, salt, and black pepper. Stir and simmer for 5 to 6 minutes.

05

Step 5

Add the leafy greens and cook for 2 to 3 minutes until wilted and tender.

06

Step 6

Add the drained pasta and reserved pasta water to the skillet. Toss gently over low heat for 1 to 2 minutes until the sauce coats the pasta.

07

Step 7

Remove from the heat and stir in the remaining olive oil and lemon juice if using.

08

Step 8

Taste and adjust the seasoning, then serve warm.

Kitchen notes