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.
I made this tonight ... very tasty! I’d make it again for sure
I have made this twice in quarantine! I substituted goat cheese and it was so creamy and delicious. The second time I didn't have the tomatoes and added 1/2 lb of italian sausage! Like Gaby mentioned this is ADDICTING. I cant wait for book number 2!
So simple, flavorful, and good! I made our with Angel Hair pasta and it was delightful!
This is so simple, but so delicious!
This has become a staple in my house!
The sauce is fabulous, easy and SO healthy! I double it because I love the veggies. Even my teenage boys like it! I use regular linguini for the family and I prefer brown rice & quinoa pasta. I usually grill up some simple chicken and add it to the dish for an even more filling dinner. This also tastes great on days 2 & 3!
This is one of my favorite WGC recipes. So easy but so flavorful! I have made this once a week since you posted it.
It's such a great recipe, so tasty, love the ingredients, it will definitely become something that I will keep coming back to, thank you!
THIS. IS. EVERYTHING. So simple to make and so delicious!! I used burrata (highly recommend this!) but otherwise made as directed.
I added capers, pepper slices and mushrooms and topped it with roasted pine nuts and Parmesan cheese for protein. Love the sun dried tomato and kale. A one meal dish. Thanks.
Mine came out a bit too lemony...likely from too much zest. Any suggestions on improvising to cut the acidity?
I'd still use all the zest and just add the lemon juice to taste
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!
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!
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!
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?
ya - it's good but it doesn't melt quite as well as the shredded stuff
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!