Sun-Dried Tomato and Kale Pasta Recipe

This sun-dried tomato and kale pasta combines tangy sun-dried tomatoes and hearty Tuscan kale with tender penne, finished with butter, lemon, and grated Parmesan for a quick, flavorful weeknight meal.

Pasta is a go-to for busy evenings, and this recipe is an easy way to add more greens to your plate without sacrificing flavor. It comes together in about the time it takes to cook the pasta and uses simple pantry ingredients for a comforting, balanced dish.

The sauce is a light emulsion of olive oil and butter with shallot and garlic, brightened by lemon juice and warmed by a touch of red pepper flakes. Sun-dried tomatoes bring concentrated tomato flavor and umami, while Tuscan kale adds texture and nutrients. A generous amount of grated Parmesan finishes the dish with savory richness.

Ingredients for sun-dried tomato and kale pasta

• 16 ounces dried penne pasta – penne holds the sauce well, but other shapes work too.
• 2 tablespoons olive oil and 4 tablespoons butter – use both for flavor and a silky sauce.
• 1 shallot, minced and 2 cloves garlic, minced – add aromatic depth and sweetness.
• 1 lemon, juiced – brightens and balances the richness.
• ½ teaspoon red pepper flakes (optional) – adds gentle heat.
• ½ cup sun-dried tomatoes, roughly chopped – packed with concentrated tomato flavor.
• 2 cups Tuscan kale, roughly chopped – hearty and nutritious; remove thick stems if desired.
• 1 cup grated Parmesan – salty, savory finish to taste.
• Salt and black pepper, to taste.

Pasta shapes

Penne works great here, but you can easily substitute other shapes that trap the sauce and bits of kale and tomato:

• Farfalle
• Rigatoni
• Gemelli
• Orecchiette

Variations

This recipe is versatile—here are a few simple ways to make it your own:

• Add protein: top with grilled chicken, sautéed shrimp, or a spoonful of ricotta for extra richness.
• Use protein-enriched pasta if you want more protein without changing the recipe much.
• Deglaze the pan with a splash of dry white wine after the shallot and garlic for extra depth of flavor.
• Swap Parmesan for grated Pecorino Romano if you prefer a sharper, saltier finish.
• For a cheesier, creamier version, stir in a few tablespoons of heavy cream or mascarpone along with the Parmesan.

Storage and leftovers

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The kale will continue to soften over time, so leftover pasta is best eaten within a few days for the freshest texture.

To reheat, add a splash of water or reserved pasta cooking liquid to loosen the sauce and reheat gently in a skillet over medium-low heat, or microwave covered for 1–2 minutes, stirring halfway through. Finish with a fresh sprinkle of Parmesan and a squeeze of lemon if needed.

Sun-dried Tomato and Kale Pasta — Recipe

Equipment

• Large pot for boiling pasta
• Large high-sided skillet or sauté pan
• Colander
• Grater for Parmesan

Instructions

1. Bring a large pot of generously salted water to a boil over medium-high heat.
2. Cook 16 ounces penne to al dente according to package directions.
3. Before draining, reserve 1 cup of the starchy pasta cooking water, then drain the pasta.
4. Meanwhile, heat a large high-sided skillet over medium heat. Add 2 tablespoons olive oil, then sauté the minced shallot and garlic for 2–3 minutes, until softened and fragrant.
5. Add 4 tablespoons butter, the juice of 1 lemon, and ½ teaspoon red pepper flakes (if using). Stir until the butter melts and the mixture is slightly glossy.
6. Pour in ½ cup of the reserved pasta water and stir for 1–2 minutes, allowing the sauce to bubble and thicken slightly.
7. Add ½ cup chopped sun-dried tomatoes, 2 cups chopped Tuscan kale, and the drained penne. Toss to combine and coat the pasta in the sauce.
8. If the sauce seems thin, add another ¼ cup of the reserved pasta water. If it becomes too dry, add the remaining ¼ cup as needed to reach a silky consistency.
9. Cook for 1–2 minutes more, until the kale is just wilted and the sauce clings to the pasta.
10. Remove from heat and stir in 1 cup grated Parmesan. Season with salt and freshly ground black pepper to taste.
11. Serve immediately with extra grated Parmesan and an optional squeeze of lemon.

Nutrition (approximate)

Per serving (estimate): Calories 494 kcal, Carbohydrates 49 g, Protein 16 g, Fat 27 g, Saturated Fat 12 g, Sodium 567 mg, Fiber 5 g, Sugar 5 g. Use these values as general approximations.

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• Pesto Chicken Caprese Pasta — fresh basil pesto with chicken and tomatoes.