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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
  • 1 package fresh baby kale blend (4–5 oz)
  • 2 tablespoons balsamic vinegar
  • 0.5 oz fresh basil

Steps

    1. Preheat oven to 375ºF. Combine bread crumbs, pepper, and 2 tablespoons oil until well blended, 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 water to a boil for pasta. Cook pasta following package instructions, 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 sauce is almost smooth.
    3. Preheat large sauté pan on medium 1–2 minutes. Place remaining 1 tablespoon oil in pan. Stir in garlic, onions, and 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 vinegar and basil into sauce; add pasta and stir to coat. Transfer pasta to serving platter, top with toasted bread crumbs, and serve immediately.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 320, Total Fat 9g, Sat Fat 1g, Trans Fat 0g, Chol 0mg, Sodium 580mg, Total Carb 49g, Fiber 6g, Total Sugar 7g, (Incl. 2g Added Sugars), Protein 14g, Vitamin D 0%, Calc 6%, Iron 15%, Potassium 15%