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Kale and tuna pasta
Kale and tuna pasta

Kale and tuna pasta

Preparation 20 minutes
Cooking time 20 to 30 minutes
Servings 4 to 6


  • 250 g (9 oz) short pasta, like rigatoni
  • 2 shallots, thinly sliced 
  • 500 ml (2 cups) diced butternut squash
  • 7.5 ml (1 1/2 tsp) salt
  • 1 bunch kale, finely chopped
  • Hot pepper chopped up, to taste
  • 1 clove garlic, crushed
  • 1 L (4 cups) chicken or vegetable broth
  • 1 x 540 ml (19 oz) can white beans, drained and rinsed
  • 2 x 170 g (6 oz) cans tuna packed in oil
  • Juice of 1 lemon


  1. In a large saucepan, combine all the ingredients, except the tuna and lemon juice. Bring to boil.
  2. Lower the heat and let simmer until the pasta are cooked, stirring often.
  3. Add the tuna and lemon juice. Stir and adjust the seasonings as needed.
  4. Let rest 5 minutes, covered, before serving.
Availability in stores