Penne with Tomatoes, Kale, and Hazelnuts
Serves | 6-8 |
Dietary | Vegetarian |
Meal type | Main Dish, Side Dish |
Website | Adapted from the Catelli Cookbook |
Ingredients
- 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)
Note
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.
Directions
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. |