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Sun dried Tomato and Kale Pasta

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This sun dried tomato and kale pasta has tangy sun-dried tomatoes, earthy Tuscan kale, and penne pasta tossed with savory parmesan and butter.

Sun dried Tomato and Kale Pasta in a large bowl.

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 to make Sun dried Tomato and Kale Pasta.

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 tomatoesSun-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 with sun dried tomatoes and kale in a skillet.
Pasta in a pan with Parmesan cheese.

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 
A hand holding a fork picking up a bite of Sun dried Tomato and Kale Pasta.


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!
Sun dried Tomato and Kale Pasta garnished with extra grated Parmesan.

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. 

Sun dried Tomato and Kale Pasta in a white bowl with a fork.

More pasta recipes

Sun dried Tomato and Kale Pasta

Sun dried Tomato and Kale Pasta

Yield: 4 servings

This sun-dried tomato and kale pasta has tangy sun-dried tomatoes, earthy Tuscan kale, and penne pasta tossed with savory parmesan and butter.


  • 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


  1. Bring a large pot of salted water to a boil over medium-high heat.
  2. Cook the penne to al dente, according to the time on the package directions.
  3. Before draining the pasta, reserve 1 cup of starchy pasta water. 
  4. Heat a large high-sided skillet over medium heat.
  5. Add the olive oil, shallot, and garlic. Cook for 2-3 minutes, or until the shallot is tender. 
  6. Next add the butter, lemon juice, and red pepper flakes. Stir until the butter has melted. 
  7. Add ½ cup of the starchy pasta water and stir for 1-2 minutes, or until the sauce begins to bubble and thicken.
  8. Add the sun-dried tomatoes, kale, and penne. Toss to combine. 
  9. If the sauce is too thin, add another ¼ cup of the reserved pasta water.
  10. 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. 
  11. Remove the pan from the heat and add the parmesan.
  12. Stir to combine and season with salt and pepper to taste. 
  13. 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: 1
Amount 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.

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Sun dried Tomato and Kale Pasta pin for Pinterest.

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