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

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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 (@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!)

Author: Gaby Dalkin
4.9 from 31 votes
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!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 people


  • 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


  • 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.


Always cook with wine you don't mind drinking! It's not just about the leftovers - it will give you much better flavor than a dedicated "cooking wine."

Nutrition Information

Calories: 650kcal | Carbohydrates: 69g | Protein: 19g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 17mg | Sodium: 220mg | Potassium: 969mg | Fiber: 8g | Sugar: 9g | Vitamin A: 7160IU | Vitamin C: 85mg | Calcium: 330mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!


  1. 5 stars
    Wow! So simple yet so tasty!!! An amazing weeknight meal. We didn’t have an open bottle of wine so I added extra lemon and it was still so great! Can’t wait to make this again!

  2. 5 stars
    This recipe lives up to your intro. It IS easy ... it IS fast ... and it IS truly delicious! Even 2 days later ... as I eat a bite or 2 with the refrig door open (which means no calories) ... seriously, this is a so simple, so tasty, so reheatable ... a wonder ... thank you!!

  3. 5 stars
    Didn’t have mozzarella but subbed parm and it was delish. Liked that it tasted light, not heavy at all. Tangy from the lemon, which goes great with the kale. A good pantry staple indeed!

  4. My son is vegan, so I naturally skipped the cheese, but added sautéed crumbled Tempe. This was ridiculously delicious!

  5. Saw your Live IG last night - if I use red pepper olive oil like you did - do I still add red pepper flakes? Thanks!!!

  6. 5 stars
    Made this for the hubby this evening. It was very good, both enjoyed. I didn't have Kale at hand so substituted with spinach.

  7. I’ve made this a few times with rave reviews. I have some Swiss Chard in my CSA box this week- would that work in this recipe?

  8. 5 stars
    Made this today...added a good amount of parm along with the mozzarella...perfection! The Parm makes such a difference !!

  9. 5 stars
    Well this is just delicious. And couldn’t be easier to make. AND very little clean up? C’mon, Gaby. This is a gem.

  10. 5 stars
    Delicious!! Light and flavorful at the same time!! You need to make this!! (Also I subbed the mozzarella for goat cheese and SO GOOD)

  11. 5 stars
    Tried this out for a meatless meal. My husband and 3 year old and I agree it was delicious. Didn’t have Kale, so substituted Spinach (added are end instead of at beginning bc it wilts fast). Will make again, next time I’m thinking of adding shrimp or scallops! Yum.

4.91 from 31 votes (7 ratings without comment)

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