I love kale and my husband hates it. But when I made this kale pasta recipe, it was so delicious, he asked for seconds! —Kimberly Hammond, Kingwood, Texas
Kale Pasta
Kale Pasta Tips
How can I make this kale pasta my own?
There are so many ways to customize this kale pasta recipe. Try swapping a different pasta shape for the penne. Or throw in some extra mix-ins like cheese, cherry tomatoes, chicken and nuts.
What can you use instead of kale?
You can easily swap the kale for spinach.
How do you store kale pasta?
Like other pasta recipes, you can store kale pasta for about 3 to 5 days in an airtight container in the fridge. When you're ready to enjoy it again, follow our tips on how to reheat pasta so it tastes just as good as day one.—Christina Herbst, Taste of Home Assistant Digital Editor
Kale Pasta
Prep Time
15 min
Cook Time
20 min
Yield
6 servings
Ingredients
- 1 medium onion, sliced
- 2 tablespoons olive oil, divided
- 8 garlic cloves, thinly sliced
- 3 cups uncooked penne pasta
- 6 cups chopped fresh kale
- 1/2 teaspoon salt
- Shaved Parmesan cheese, optional
Directions
- In a large skillet, cook onion in 1 tablespoon oil over medium heat until onion is golden brown, 15-20 minutes, stirring frequently. Add garlic; cook until fragrant.
- Meanwhile, in a large saucepan, cook penne according to package directions. In a Dutch oven, bring 1 in. of water to a boil. Add kale; cover and cook until tender, 10-15 minutes. Drain.
- Drain penne; drizzle with remaining 1 Tbsp. oil. Stir the salt, penne and kale into the onion mixture; heat through. If desired, serve with Parmesan cheese.
Nutrition Facts
1 cup: 189 calories, 5g fat (1g saturated fat), 0 cholesterol, 206mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1.500 starch, 1 vegetable, 1 fat.
