Penne with Sun-Dried Tomatoes and Tuscan Kale

5 from 40 votes

Penne with Sun-Dried Tomatoes and Tuscan Kale

This penne with sun-dried tomatoes and kale is an easy weeknight pasta dish bursting with fresh flavors! Sun-dried tomatoes add flavor and wonderful color, while the kale adds freshness to the dish. This vegetarian dinner is ready in just 25 minutes!

Prep Time5

Cook Time20

Total Time25

Course: Main Course, Main Dish

Cuisine: Italian Recipes, Mediterranean Recipes

Diet: Flexitarian, Mediterranean, Vegetarian

Servings:

Calories: 703kcal

Author: Sonia Skounaki-Garbidakis

Ingredients

1 lb dried penne pasta
2 tbsp extravirgin olive oil
1 shallot minced
2 cloves garlic minced
4 tbsp butter
1 lemon juiced
½ tsp red pepper flakes optional
½ cup sun-dried tomatoes roughly chopped
2 cups Tuscan kale roughly chopped
1 cup parmesan cheese grated

Instructions

Bring a large pot of salted water to a boil over medium-high heat. Cook the penne to al dente, according to the time on the package directions. Before draining the pasta, reserve 1 cup of starchy pasta water.
Heat a large high-sided skillet over medium heat. Add the olive oil, shallot, and garlic. Cook for 2-3 minutes or until the shallot is tender.
Add the butter, lemon juice, and red pepper flakes (if using). Stir until the butter has melted.
Add ½ cup of the starchy pasta water and stir for 1-2 minutes, or until the sauce begins to bubble and thicken. Add the sun-dried tomatoes, kale, and penne. Toss to combine.
If the sauce is too thin, add another ¼ cup of the reserved pasta water. Continue to cook the pasta for 1-2 minutes, until the kale is barely wilted and the sauce evenly coats the pasta. Again, if the sauce becomes too dry, add the last ¼ cup of pasta water.
Remove the pan from the heat and add the parmesan. Stir to combine and season with salt and pepper to taste.

Notes

Notes and Tips

Reserve some of the pasta starchy water before draining. It will help you reach your desired sauce consistency.
Tuscan kale is softer and has a more subtle flavor than traditional curly kale. Use traditional kale if you can't find the Tuscan variety. If using traditional curly kale, remove the thick ribs.
Store any leftovers in an airtight container in the refrigerator for up to three days.

Variations

This dish is very easy to customize. Here are some ideas:
Add a vegetarian protein by adding a can of chickpeas or cannellini beans.
Also, for a non-vegetarian diet, add some leftover roasted (or rotisserie) chicken.
Substitute spinach for the kale.

Nutrition