Tomato Kale Penne
Tomato Kale Penne
25 minutes
5 minutes
Potatoes, Pastas and Grains
Ingredients
1/2 cup dry penne pasta (or other short pasta)
- 4 tablespoons Fustini's Gremolata olive oil, divided
- 1/2 cup grape tomatoes
- 1/2 cup of vegetable stock
- 1 garlic clove, finely chopped
2 cups of kale, removed from the stem and chopped
- Fustini's Tuscan Spice blend
- 2 oz cream cheese
- 4 oz feta cheese, divided
- Kosher salt and freshly ground black pepper
Directions
- Bring a large pot of salted water to a boil. Once the water is boiling, add pasta to the pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Then drain. Toss pasta with a tablespoon of olive oil.
- Meanwhile, heat another tablespoon of olive oil in a large pan over medium heat. Add tomatoes and cook, stirring occasionally, until blistered, 1 minute. Add garlic, kale, seasoning, salt, and pepper, cook, stirring occasionally until garlic is fragrant and kale is slightly softened 2-3 minutes.
- Add the vegetable stock to the pan with veggies. Simmer until slightly thickened, 2-3 minutes. Remove pan from heat.
Add drained pasta to the pan with veggie mixture, stir in cream cheese, half the feta, and the remaining olive oil until combined. (If the sauce seems too thick, add 1-2 Tablespoons of water.) Season with salt and pepper to taste. Divide pasta between bowls and top with remaining feta.
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