Penne with Baby Kale
60g penne, dry weight
60g baby leaf kale
spray olive oil
2 cloves garlic, crushed
200g cherry tomatoes
100ml strong vegetable stock
½ teaspoon chilli flakes
15g grated Parmigiano Reggiano
Make a simple tomato sauce by spritzing a non-stick skillet with a bit of oil, then adding the garlic, cherry tomatoes and vegetable stock. Cook over medium heat until reduced. Check seasoning and adjust to taste with salt & pepper.
Meanwhile, cook the pasta in plenty of boiling, salted water. When pasta is just al dente, toss in the baby leaf kale and drain immediately. The baby kale only need blanching.
Turn into a serving dish, top with the sauce and cheese and serve.
Nutrition Data
Calories (kcal) 362.6
Carbohydrate (g) 56.4
Protein (g) 18.1
Fat (g) 7.4
Fibre (g) 4.6
60g penne, dry weight
60g baby leaf kale
spray olive oil
2 cloves garlic, crushed
200g cherry tomatoes
100ml strong vegetable stock
½ teaspoon chilli flakes
15g grated Parmigiano Reggiano
Make a simple tomato sauce by spritzing a non-stick skillet with a bit of oil, then adding the garlic, cherry tomatoes and vegetable stock. Cook over medium heat until reduced. Check seasoning and adjust to taste with salt & pepper.
Meanwhile, cook the pasta in plenty of boiling, salted water. When pasta is just al dente, toss in the baby leaf kale and drain immediately. The baby kale only need blanching.
Turn into a serving dish, top with the sauce and cheese and serve.
Nutrition Data
Calories (kcal) 362.6
Carbohydrate (g) 56.4
Protein (g) 18.1
Fat (g) 7.4
Fibre (g) 4.6
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