This is the main content.
Pasta with Tomato, Roasted Pepper, and Kale Sauce
Recipes
Pasta with Tomato, Roasted Pepper, and Kale Sauce
6 servings
1 hour total (Active 20 minutes)
Ingredients
  • 1 cup panko bread crumbs
  • 1 teaspoon pepper
  • 3 tablespoons olive oil, divided
  • 1 (8.8 oz) box red lentil penne pasta
  • 1 cup roasted red bell peppers
  • 1 (14.5 oz) can diced tomatoes
  • 1 teaspoon kosher salt
  • 2 teaspoons minced garlic
  • 1 cup diced fresh yellow onions
  • ¼ teaspoon crushed red pepper
  • 5 oz fresh baby kale blend (or spinach)
  • 2 tablespoons balsamic vinegar
  • 0.5 oz fresh basil
Steps
  1. Preheat oven to 375ºF. Combine bread crumbs, pepper, and 2 tablespoons oil, then spread mixture evenly on shallow baking sheet; bake 6–8 minutes until golden and crisp, stirring halfway through cook time. Set aside
  2. Bring large pot of water to a boil for pasta. Cook pasta following package instructions, then drain well and transfer to large bowl. Chop bell peppers. Combine tomatoes (do not drain), bell peppers, and salt in blender (or food processor bowl); blend until almost smooth.
  3. Preheat large sauté pan on medium 1–2 minutes. Place remaining 1 tablespoon oil in pan. Stir in garlic, onions, and crushed red pepper; cook 1 minute, stirring often. Stir in sauce and kale; reduce heat to low and simmer uncovered 12–15 minutes, stirring occasionally, until slightly thickened.
  4. Tear basil leaves (¼ cup). Stir balsamic vinegar and basil into sauce; add pasta and stir to coat. Transfer pasta to serving platter, top with toasted bread crumbs, and serve immediately.

Amount per ⅙ recipe serving: Calories 280, Total Fat 8g, Sat Fat 1g, Trans Fat 0g, Chol 0mg, Sodium 420mg, Total Carb 42g, Fiber 6g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 12g, Vitamin D 0%, Calc 4%, Iron 15%, Potassium 4%