How To: Quickie Meal – Penne with Tomatoes, Kale and Hazelnuts


You know those weekends where they come to an end and you feel like you need ANOTHER weekend just to recuperate from the previous one? Well, this was one of those weekends.

Non stop rain meant trying to find non stop activities for my almost two year old daughter to keep her busy. Summer is usually so easy – walk, park, pool, repeat! But rain is a whole different ball game. Driving from location to location, activity to activity had me wishing that Monday would magically become Friday. Oh and you better believe meal planning was non existent. Enter the quickest of quickie meals – pasta.


When all else fails, I always have a box of pasta in the pantry for a quick and healthy meal. Today’s version? A twist on one of the recipes featured in the Catelli Pasta Boost cookbook found on their Facebook page. These recipes were developed by top chefs and local athletes in Canada and are part of Catelli’s feed the hope campaign. Catelli will donate a serving of pasta to a family in need each time a person likes their Facebook page or shares the cookbook.

This recipe uses Catelli’s whole wheat penne, loads of veggies, and heart healthy olive oil – energy boosting indeed.


And energy was definitely needed this past weekend as we braved the Ontario Science Centre with what seemed liked every other family in Toronto. This easy and healthy pasta dish was definitely appreciated after this busy weekend.


And what better reward for surviving a rainy weekend than a giveaway? Catelli has generously donated coupons to purchase the Catelli product of your choice. Simply leave a comment on this blog post telling me your favourite quick and healthy meal for your chance to win!



Penne with Tomatoes, Kale, and Hazelnuts

Serves 6-8
Dietary Vegetarian
Meal type Main Dish, Side Dish
Website Adapted from the Catelli Cookbook


  • 1 box Catelli whole wheat penne
  • 2 Tbsp olive oil
  • 2 Cloves garlic (minced)
  • 6 roma tomatoes (diced)
  • 4 Cups kale (chopped)
  • 1/2 cup hazelnuts (toasted and chopped, divided)
  • 2 Sprigs fresh thyme (leaves removed)
  • 1 Tsp salt
  • 1/2 lemon (juiced)
  • grated parmesan cheese (for garnish)


This pasta is great as a vegetarian main or a side for chicken or fish. You could substitute the kale for any other leafy green - swiss chard or spinach would work great. Another short pasta, like rotini or fusilli, could be used in place of the penne.


1. Cook the pasta according to package direction. Drain and set aside.
2. Heat a large skillet over medium high heat and heat the olive oil and garlic until they start to lightly brown, about 1 minute. Add the tomatoes, thyme, and salt, reduce heat to medium low, and allow it to gently simmer for about 3 minutes.
3. Add the kale and hazelnuts and turn the heat back up to medium high. Cook until the kale has wilted. Add your pasta and mix until heated through.
4. Remove the pasta from the heat and add the lemon juice and mix. Top with remaining hazelnuts and some grated parmesan cheese, if using.

Disclosure: This post was generously sponsored by Catelli. All opinions expressed are entirely my own. 


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