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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