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Kale Pasta

Name: Kale Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 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

17 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 20 min.

Makes

6 servings

Updated: Dec. 16, 2022

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 Recipe photo by Taste of Home

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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

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.

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 penne for a different pasta shape. 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

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.