Whole Grain Tuscan-Style Spaghetti With Kale And Cannellinis

  • Yield : 24 (2-Cup)
  • Servings : 24 (2-Cup)
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

This fiber-rich dish is on the menu at Roger Williams University in Rhode Island. Substitute other braising greens as you like.


  • 2 ¾ lb Barilla® Whole Grain spaghetti
  • 6 Tbsp extra-virgin olive oil
  • 1 ½ lb diced onions
  • 1 ½ lb diced roasted red bell pepper
  • 3 Tbsp minced garlic
  • 1 ¼ lb coarsely chopped kale
  • 3 lb diced plum tomatoes
  • 4 ½ cups vegetable stock
  • 3 lb cooked, drained cannellini beans
  • 12 oz chopped, pitted black olives
  • 3 oz grated Parmesan cheese


Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in fridge. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

To make the sauce: Heat the oil in a large sauté pan over medium heat. Cook the onion until softened. Stir in the red peppers and garlic. Add half of the kale and cook until wilted. Add the remaining kale, the tomatoes, broth, and season with salt. Cover and bring to a boil. Reduce the heat and simmer until soup, about 15 minutes. Stir in the beans and olives. Remove from the heat and cool.

Step 3

For each serving, to order: Reheat 1 cup past in boiling salted water for 40 to 60 seconds. Drain and warm it with 1 cup sauce. Season with salt and pepper. Plate and garnish with 1 ½ tsp Parmesan.

Recipe Type: Tags: , ,
Chef Recommended Cuts
  • Whole Grain Linguine
  • Whole Grain Medium Shells
  • Whole Grain Spaghetti
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  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1 (267g)
Servings Per Container 24 (2-Cup)

Amount Per Serving
Calories 330
Calories from Fat 72
% Daily Value*
Total Fat 8g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 5mg
Sodium 300mg
Total Carbohydrate 55g
Dietary Fiber 11g
Sugars 6g
Protein 13g

Vitamin A 90%
Vitamin C 100%
Calcium 15%
Iron 20%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.