Penne Pasta with Cherry Tomatoes & Kale
Lots of flavor in this dish that can serve as a meal or a side with grilled meat; the beans provide nutritious protein.
1 lb penne pasta
2 Tbsp. olive oil
1-2 cloves garlic, minced (to your taste)
1 small bunch of kale, torn/chopped in large pieces
1 pint of cherry tomatoes, halved (or 2 c. coarsely chopped slicer tomatoes)
½ cup snipped basil (or cut into long chiffonade ribbons)
1 -15 oz. can cannellini or white other beans, rinsed and drained
Salt and pepper to taste
Shredded parmesan cheese and basil leaves for garnish
Cook pasta ala dente in a large pot of water according to package directions. Drain and set aside.
Meantime, sauté garlic and kale in olive oil about 3-5 minutes, until kale starts to wilt.
Stir in tomatoes and basil, and cook about 5 minutes more, or until the tomatoes start to break down. Toss in beans and pasta, mixing thoroughly. Simmer just long enough to ensure that the beans and pasta are heated through.
Add salt and pepper to taste. Garnish with cheese and basil leaves as desired.
Recipe created or adapted by Liz Talley, Urban Graze
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