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Nutrition Facts**

Instructions

• STEP 1

  Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until almost done, 6-8 minutes.

  • ½ tsp salt
  • 5 oz rotini pasta

• STEP 2

  Meanwhile, wash and dry the fresh produce.

  • ½ lemon
  • 1 pint grape tomatoes
  • ½ small pkg fresh basil

• STEP 3

  Zest and juice lemon into a medium bowl.

• STEP 4

  Halve tomatoes lengthwise. Add to the bowl with the lemon.

• STEP 5

  Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Add to the bowl and set aside.

• STEP 6

  Drain and rinse beans in a colander; set aside to drain further.

  • 1 (15 oz) can cannellini (white kidney) beans

• STEP 7

  When the pasta is almost done, add beans and kale to the pot, then stir for a few seconds. Continue to cook until beans are warmed through, kale is tender, and pasta reaches desired doneness, 2-3 minutes more.

  • ½ (10 oz) bag kale, cut and ready to use

• STEP 8

  Drain pasta, beans, and kale. Return to the pot along with the lemon, tomato, basil, dressing, salt, and pepper.

  • 3 tbsp Italian salad dressing
  • ¼ tsp salt
  • 1 pinch black pepper

• STEP 9

  Set pot over medium heat and cook, stirring often, until tomatoes are warmed through, 1-2 minutes. Remove from heat.

• STEP 10

  To serve, divide pasta between plates or bowls. Enjoy!