Tagliatelle with Tomatoes and Greens
Total Time
35 mins
Prep Time
10 mins
Cook Time
25 mins
Rating
5 out of 5 stars
(13)
Ingredients
4 servings
- 1 tablespoon (15 mL) extra-virgin olive oil
- 1 medium shallot, chopped
- 1½ cups (375 mL) chopped carrots
- 3 garlic cloves, minced
- 1 teaspoon (5 mL) dried oregano
- ¼ teaspoon (1 mL) red pepper flakes
- ¼ cup (60 mL) dry white wine
- 1 tablespoon (15 mL) balsamic vinegar
- 1 can (14.5 ounces/411 g) diced tomatoes
- 4 ounces (125 g) tagliatelle pasta
- 2 cups (500 mL) chopped kale leaves
- ½ cup (125 mL) cooked cannellini beans
- ¼ cup (60 mL) pine nuts
- 2 teaspoons (10 mL) capers
- Chopped chives or other herbs (basil, parsley, etc.)
- Sea salt and freshly ground black pepper
- Grated Parmesan cheese (optional)
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Preparation
Chef’s notes
The recipe is flexible, allowing substitutions like yellow onion for shallot, butternut squash for carrots, or chard/spinach for kale.
To make it vegan, substitute fettuccine or linguine for tagliatelle and skip the cheese.
For a gluten-free version, use brown rice pasta.
Feel free to try variations with different vegetables or beans.