Sun Dried Tomato and Kale Pasta (with a white wine sauce!)

Rating:

Total Time:

15 minutes

Difficulty:

Easy

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!

Sun Dried Tomato and Kale Pasta (with a white wine sauce!) from www.whatsgabycooking.com (@whatsgabycookin)

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!)

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Description:

This 10ish minute Sun Dried Tomato and Kale Pasta will be your new go-to! It's made of mostly pantry staples and some fresh kale and couldn't be more delicious!

By:
Gaby Dalkin
Rating:
Servings:
4
Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Course:
Main Course
Cuisine:
Mediterranean

Ingredients

  • 1/2 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
  • 1/2 cup sun dried tomatoes the kind in oil, roughly chopped
  • 3/4 cup white wine
  • 10 ounces spaghetti
  • 3/4 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.
Sun Dried Tomato and Kale Pasta (with a white wine sauce!): Chef Vision

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39 comments

  1. Monika

    This sounds like the perfect, quick yet tasteful pasta. I will be stocking sun dried tomatoes from now on!!

  2. Hoon

    Hi! Can I do without white wine since we do not consume alcohol.? What can I subsititute it with?

  3. Sue M

    I made this using the oil from the sundried tomatoes to give it even more flavor.
    Delicious.

  4. Katie

    What would you do with the proportions if you had a full pound of pasta? Thanks!

    • Gaby

      you could bump everything up a bit! or not – it’ll work either way

  5. Amy

    Do you use sundried tomatoes in oil or literally sundried tomatoes. So excited to make this!!!!

  6. Stacey

    We are trying to cut out pasta. Would this still work with spaghetti squash or butternut squash or zucchini noodles?

  7. Patricia

    I made this recipe this week and it was wonderful and so easy. I also added a few sliced mushrooms that I had on hand. Definitely will be making again. Thanks Gaby!!

  8. The Show We're Watching, A Few Launches & My New Bag

    […] made this sun dried tomato and kale pasta last week and it is one of the best things I’ve tasted. So easy and so, so […]

  9. Mary Page

    For those of you who stay in vacation rentals, this makes an excellent meal. Easy to shop for, few ingredients, not a ton of kitchen equipment necessary. And, very tasty. I am adding this to our home menu planning, as well!
    Thank you Gaby!

  10. Steamline Vanity Suitcase

    […] so I’ve been skipping and am really excited about our menu this week.  I plan on making this pasta that I heard about on instagram along with this zucchini ravioli.  I made some quinoa burrito […]

  11. Courtney Blackmar

    For the men in my family that say ‘where’s the meat’ What do you think about adding grilled chicken ?

  12. Abbey

    I made this tonight, and it was so amazing. I used spinach instead of kale, and “accidentally” added too many sun dried tomatoes. This was so easy to make!

  13. Meal Plan // Week 38 – What's Gaby Cooking

    […] – Tonight’s dinner is all about Sun Dried Tomato Pasta! It feeds a crowd and it’s freaking delish and you can make it and eat it during all the […]

  14. Suzanne

    This looks like it will be delish! Thanks for the idea about the vacation rental – we cook in rentals all of the time and I always need new ideas – I even have a Pinterest board.
    I know this will work for either but have you used fresh mozzarella in this one? It looks really melty….is that a word?

    • Gaby

      ya – it’s good but it doesn’t melt quite as well as the shredded stuff

  15. Emily

    5 stars
    Made this tonight. Awesome recipe! Full of flavor and so easy to make! I used a yellow lentil pasta because that’s what I had on hand, but I think you could really substitute any type of pasta for this recipe! Also, 8 cloves of garlic may seem like a lot, but I assure you it’s the perfect amount. 5 stars!

  16. Abbie

    5 stars
    My husband and I are obsessed with this recipe and make it almost every week! We love adding grilled chicken, too. We make it with brown rice pasta because I’m gluten free, and it’s so good!

  17. Dana Gant

    5 stars
    This is the most requested meal by my family! We love it! It’s easy to make up! It’s delicious! Thank you for sharing your recipes!

  18. Janet

    Mine came out a bit too lemony…likely from too much zest. Any suggestions on improvising to cut the acidity?

    • Gaby

      I’d still use all the zest and just add the lemon juice to taste