Sun Dried Tomato and Kale Pasta with a white wine sauce is my new go-to pantry staple meal! It's meant to serve 4 but Thomas and I devoured it just the 2 of us. It's THAT GOOD!
2 weeks ago when we got home from Sun Valley there was LITERALLY no food in the fridge! None. Zip. Just the stuff in the side door of the fridge and a random bunch of kale that was leftover from the week before. We landed at 7, had to get our checked bags and didn't make it home until 8:30pm. That is SO late for us early birds so I was HANGRY to say the least. Not having time to run to the store, I whipped up what I thought would be a half ass pasta that we'd just quickly eat before we went to bed. Turns out, this Sun Dried Tomato and Kale Pasta ended up being so freaking magical that I've made it 4 times in the last 2 weeks and I'm OBSESSED.
It's a simple sun dried tomato and white wine sauce with TONS of garlic, wilted kale and some cheese. Everything pairs perfectly together! And my guess is you have everything to make it in your house right this very minute. So cheers to Monday - do yourself a favor and make this!
Sun Dried Tomato and Kale Pasta (with a white wine sauce!)
Ingredients
- ½ cup olive oil
- 1 bunch tuscan kale ribs removed and roughly chopped
- 8 cloves garlic finely minced
- 1 teaspoon red pepper flakes
- 1 lemon zested and juiced
- ½ cup sun dried tomatoes the kind in oil, roughly chopped
- ¾ cup white wine
- 10 ounces spaghetti
- ¾ cup shredded mozzarella
- kosher salt and freshly cracked black pepper to taste
Instructions
- Heat the olive oil over medium heat in a skillet. Once hot, add the kale, red pepper flakes and season with salt and pepper and cook until wilted.
- Add the garlic and sauté for 30 seconds until fragrant. Add the sun dried tomatoes, lemon zest and stir to combine.
- Add the white wine and cook until alcohol cooks off.
- Remove from the heat and stir in the lemon juice. Stir to combine, taste and adjust seasoning as needed.
- Cook the pasta according to the package directions. Reserve ½ cup of the pasta water. Drain and toss with sauce, reserved water, cheese and season with salt and pepper as needed. Serve immediately.
Very good but I did not use all the zest/juice I got from my lemon either. So yummy. Love your Kale recipes!
This was really good except the lemon zest took over the dish. Would cut it to a tsp or two next time. A whole lemon is about two TBS of zest. Also added about 6 oz of cremini mushrooms which really added some depth.
what lemons are you using that you get 2 tablespoons from a lemon!! Do tell, because I usually get about 1 tbsp per lemon
Ha ha! A large lemon, maybe not 2 tbsp but still way too much zest. I took over the dish. I'd skip the zest or just use a pinch next time. Good recipe though and will make again!
Trying to keep calories low... Could this be made without so much oil? Would I need to substitute for something else?
Made this for dinner. Was superb! I forgot to save the pasta water to make it a little saucier. But still turned out great. Leftovers were delicious as well.
I left a comment earlier that I would cut back on the red pepper and lemon but after digging into this dish for dinner we realized we wouldn't change a thing! We just added some grilled chicken and it was fantastic!!! Definitely one of our new favorites!