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Penne al Pomodoro with Cherry Tomatoes & Baby Kale Salad
2 Serving Dinner

Penne al Pomodoro

with Cherry Tomatoes & Baby Kale Salad

Tags: Gluten-Free, High-Protein, <600 Calories
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
330
FAT
10g
CARBOHYDRATES
57g
PROTEIN
21g

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INGREDIENTS

  1. 6 garlic cloves
  2. 1 shallot
  3. ½ oz fresh parsley
  4. 1 lemon
  5. ¼ cup Kalamata olives
  6. 8 oz cherry tomatoes
  7. 2 tsp red chile flakes
  8. 5 oz Banza penne
  9. 2 oz baby kale
  10. 3 tbsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
Allergens: N/A
Tools: Large nonstick skillet, Large pot
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
330
FAT
10g
CARBOHYDRATES
57g
PROTEIN
21g

View Full Nutrition Label


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INSTRUCTIONS

1
Prepare the produce

Bring a large pot of salted water to a boil for the pasta. Peel and slice the garlic. Peel and thinly slice the shallot. Chop the parsley. Halve and juice the lemon. Check olives and remove any pits, and roughly chop the olives. Add sliced shallot, lemon juice, and a pinch of salt to a medium bowl and toss to combine.

2
Start the pomodoro sauce

Heat 3 tbsp olive oil in a large nonstick skillet over medium heat. Add sliced garlic and cook until softened and golden brown, stirring frequently, 3 to 5 minutes. Add tomatoes, ¼ cup water, and a pinch of red chile flakes, and reduce heat to medium-low. Cook pomodoro sauce, stirring occasionally, until all of the tomatoes have burst, 8 to 10 minutes.

3
Prepare the pasta

Add pasta to the boiling water, stir, and cook until al dente, 5 to 7 minutes. Drain, and add pasta to the skillet with the pomodoro sauce. Add chopped parsley and chopped olives, and stir to combine. Sprinkle with salt and pepper. TIP: The sauce should coat the pasta; add a tablespoon of warm water to thin the sauce if necessary.

4
Serve

Add baby kale and a pinch of salt and pepper to the bowl with the shallots, and toss to combine. Divide the penne al pomodoro between large bowls and serve with baby kale salad. Mangia! TIP: Sprinkle with remaining red chile flakes if you prefer more spice.

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