This sun dried tomato and kale pasta has tangy sun-dried tomatoes, earthy Tuscan kale, and penne pasta tossed with savory parmesan and butter.
When it comes to quick and easy weeknight dinners, pasta is always a winner.
This sun-dried tomato and kale pasta is a delicious way to get your daily dose of greens in a flavorful dish.
It’s made with dried penne pasta, olive oil, earthy shallots and garlic, yummy butter, citrusy lemon, red pepper flakes, tangy sun-dried tomatoes, Tuscan kale, and grated Parmesan.
The best part is, it’s quick and easy to make, so it’s perfect for busy weeknights when you need a meal that’s both delicious and nutritious.
Trust me, if you’re looking to add more greens to your diet, this sun-dried tomato and kale pasta is the perfect dish!
Ingredients for sun-dried tomato and kale pasta
- Dried penne pasta – This is my favorite shape to use for this dish.
- Olive oil and butter – Both olive oil and butter will provide the necessary fat and moisture for the pasta.
- Shallot and garlic – Classic additions that will add sweetness and earthiness to the dish.
- Lemon – Lemon will add a bright, citrus flavor.
- Red pepper flakes – Red pepper flakes will add a subtle spicy background.
- Sun-dried tomatoes – Sun-dried tomatoes are tangy and have a great umami flavor.
- Tuscan kale – Hearty and healthy, Tuscan kale will add nutrition and texture to the dish.
- Grated Parmesan – Parmesan will add a salty bite.
Pasta shapes
I’ve used dried penne here, but here are some other fun shapes that would work just as well:
- Farfalle
- Rigatoni
- Gemelli
- Orecchiette
Variations
There are so many different ways to dress up this delicious and easy pasta dish to make it your own!
- If you’re looking to add a little protein, aside from serving it up with some chicken breast or shrimp, you could switch out traditional pasta for protein-enriched pasta! These are easily found in the pasta aisles of most major grocery stores.
- Add a splash of white wine to add some acidity and umami flavors to the sauce.
- Switch out the parmesan for grated Romano cheese. Romano has a sharper bite!
Storage and leftovers
Any leftover sun-dried tomato and kale pasta can be stored in an airtight container for up to 4 days.
To reheat, simply place in a microwave-safe dish covered loosely with a damp paper towel and heat for 2-3 minutes or until heated thoroughly.
More pasta recipes
- Want a classic with a twist? Try my Ratatouille Pasta.
- Need something with a little kick? Try my One Pot Ground Chicken Fajita Pasta.
- Looking for a fun snack? Try my Air Fryer Pasta Chips.
- Craving something Italian? Try my Pesto Chicken Caprese Pasta.
Sun dried Tomato and Kale Pasta
This sun-dried tomato and kale pasta has tangy sun-dried tomatoes, earthy Tuscan kale, and penne pasta tossed with savory parmesan and butter.
Ingredients
- 16 ounces dried penne pasta
- 2 tablespoons olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 4 tablespoons butter
- 1 lemon, juiced
- ½ teaspoon red pepper flakes, optional
- ½ cup sun-dried tomatoes, roughly chopped
- 2 cups Tuscan kale, roughly chopped
- 1 cup grated parmesan
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.
- Next add the butter, lemon juice, and red pepper flakes. 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, or until the kale is just 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.
- Store any leftovers in an airtight container in the fridge for up to three days.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 494Total Fat: 27gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 52mgSodium: 567mgCarbohydrates: 49gFiber: 5gSugar: 5gProtein: 16g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
