Hearty, saucy penne tossed with tender kale and creamy white beans, brightened with lemon and finished with Parmesan; served hot from the skillet for easy family-style sharing.
Skillet Penne for a Crowd: Cozy, Bright, and Totally Fuss-Free
A saucy, pantry-friendly pasta that feeds a group without fussy ingredients—creamy white beans and tender kale make it feel hearty, lemon and Parmesan keep it lively.
Think big, one-pan comfort that doesn't demand a grocery run. This penne skillet was invented for nights when you need to feed several people, please picky eaters, and still come away with leftovers. Canned tomatoes and beans, a fistful of kale, and pantry staples turn into a generous, saucy meal that lands on the table hot and ready to be served family-style.
The pleasures are in the contrasts: al dente penne tossed with creamy cannellini beans and a tomato-broth that clings to every noodle. Kale softens in the warm sauce but still keeps a little bite, while a squeeze of lemon and a generous handful of grated Parmesan lift the whole dish so it never feels heavy. A pinch of red pepper flakes adds a gentle nudge of heat if you want it.
It’s fast—about 30–40 minutes from start to finish—and forgiving. Reserve a cup of pasta water and use it to loosen the sauce so everything glazes together; the starch makes the mixture silky and helps the beans and kale tuck into the noodles. Season toward the end so salt and lemon brightness land where you want them.
Make it for weeknight company, a casual potluck, or when you need a comforting, budget-friendly dinner. Swap in other greens if you like, stir in a handful of spinach at the last minute, or add a browned sausage for extra heft. Leftovers reheat beautifully, and the skillet presentation means less fuss and more time passing plates around the table.
Ingredients
How to Make Crowd Feed Penne Kale White Bean Skillet
- Bring a large pot of salted water to a boil and cook the penne until just al dente according to package directions; reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
- While the pasta cooks, heat the olive oil in a large, deep skillet over medium heat and add the onion (peeled and thinly sliced); cook until softened and translucent, about 5 minutes.
- Add the garlic (minced) and red pepper flakes to the skillet and cook, stirring, until fragrant, about 30 seconds, then pour in the canned diced tomatoes and the vegetable broth; bring to a simmer.
- Drain and rinse the cannellini beans, then add them to the tomato mixture and simmer gently for 4–5 minutes so the beans absorb flavor; season with half the salt and half the black pepper.
- Tear or roughly chop the kale (remove thick stems) and add it to the skillet, stirring to combine; cover and cook 3–4 minutes until the kale is wilted but still bright green.
- Add the drained penne to the skillet along with 1/2 cup of the reserved pasta water (use more as needed to create a saucy consistency) and the grated Parmesan; toss over low heat until the pasta is glossy and the cheese is melted.
- Finish with the lemon zest and juice, taste and adjust seasoning with the remaining salt and pepper, and stir in most of the parsley, reserving a little for garnish.
- Serve the skillet family-style with extra grated Parmesan and the remaining parsley on top; pass lemon wedges or red pepper flakes at the table if desired.
Recipe Card
Crowd Feed Penne Kale White Bean Skillet
Hearty, saucy penne tossed with tender kale and creamy white beans, brightened with lemon and finished with Parmesan; served hot from the skillet for easy family-style sharing.
- Prep
- 15 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- Bring a large pot of salted water to a boil and cook the penne until just al dente according to package directions; reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
- While the pasta cooks, heat the olive oil in a large, deep skillet over medium heat and add the onion (peeled and thinly sliced); cook until softened and translucent, about 5 minutes.
- Add the garlic (minced) and red pepper flakes to the skillet and cook, stirring, until fragrant, about 30 seconds, then pour in the canned diced tomatoes and the vegetable broth; bring to a simmer.
- Drain and rinse the cannellini beans, then add them to the tomato mixture and simmer gently for 4–5 minutes so the beans absorb flavor; season with half the salt and half the black pepper.
- Tear or roughly chop the kale (remove thick stems) and add it to the skillet, stirring to combine; cover and cook 3–4 minutes until the kale is wilted but still bright green.
- Add the drained penne to the skillet along with 1/2 cup of the reserved pasta water (use more as needed to create a saucy consistency) and the grated Parmesan; toss over low heat until the pasta is glossy and the cheese is melted.
- Finish with the lemon zest and juice, taste and adjust seasoning with the remaining salt and pepper, and stir in most of the parsley, reserving a little for garnish.
- Serve the skillet family-style with extra grated Parmesan and the remaining parsley on top; pass lemon wedges or red pepper flakes at the table if desired.
Nutrition
- Carbohydrates
- 97
- Saturated Fat
- 3.5
- Sodium
- 1160
- Fiber
- 13
- Unsaturated Fat
- 9.2
- Protein
- 27
- Fat
- 13
- Cholesterol
- 11
- Trans Fat
- 0
- Calories
- 592
- Sugar
- 3