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Penne al Pomodoro with Cherry Tomatoes & Baby Kale Salad
2 or 4 Serving Dinner

Penne al Pomodoro

with Cherry Tomatoes & Baby Kale Salad

Tags: Gluten-Free, <600 Calories, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
380
FAT
6g
CARBOHYDRATES
75g
PROTEIN
8g

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INGREDIENTS

  1. 1 shallot, peeled and thinly sliced
  2. 1 lemon, juiced
  3. 6 garlic cloves, peeled and thinly sliced
  4. 8 oz cherry tomatoes
  5. 2 tsp red chile flakes
  6. 5 oz penne
  7. ½ oz fresh parsley, leaves and tender stems roughly chopped
  8. ¼ cup Kalamata olives, roughly chopped
  9. 2 oz baby kale
  10. 3 tbsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
Allergens: N/A
Tools: Large nonstick skillet, Large pot
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
380
FAT
6g
CARBOHYDRATES
75g
PROTEIN
8g

View Full Nutrition Label


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INSTRUCTIONS

1
Macerate the shallot

Bring a large pot of salted water to a boil for the pasta. In a medium bowl, combine shallot, lemon juice, and a pinch of salt.

2
Start the pomodoro sauce

Heat 3 tbsp olive oil in a large nonstick skillet over medium heat. Add garlic and cook until softened and golden brown, stirring frequently, 3 to 5 minutes. Add tomatoes, ¼ cup water, and just a pinch of red chile flakes. Bring to a boil and reduce heat to medium-low. Simmer the pomodoro sauce, stirring occasionally, until all tomatoes have burst, 10 to 12 minutes. (4-serving meal: use 6 tbsp olive oil, ½ cup water)

3
Prepare the pasta

Add pasta to the boiling water, stir, and cook until al dente, 5 to 7 minutes. Drain, and add cooked pasta to the skillet with the pomodoro sauce. Add parsley and 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 bowls and serve with baby kale salad. Mangia! TIP: Sprinkle with remaining red chile flakes if you prefer more spice.

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