Baked Penne with Kale and Olives
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 346kcal
Ingredients
- 16 oz. whole wheat or chickpea penne pasta
- 4 cups baby kale coarsely chopped
- 1 onion diced
- 4 cloves garlic crushed
- 4 14 oz. cans crushed tomatoes
- 2 tsp. oregano
- 2 tsp. basil
- 2 tsp. thyme
- 1 tsp. fennel seed
- salt & pepper to taste
- 6 oz. can sliced black olives
Instructions
- Cook the pasta according to the package directions.
- Add the baby kale to the water during the last minute of pasta cooking time.
- In a large skillet cook the onion and garlic, stirring frequently.
- Add a bit of water to the skillet if it starts to stick.
- Once the onion has softened, stir in the crushed tomatoes, seasonings and olives.
- Heat over medium heat while the pasta finishes cooking.
- Drain the pasta and kale and stir it all together with the sauce.
- Pour into a casserole dish, cover with foil and bake at 350° for 20 minutes.
Nutrition
Serving: 6to 8 | Calories: 346kcal | Carbohydrates: 66g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Sodium: 467mg | Potassium: 473mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4766IU | Vitamin C: 59mg | Calcium: 165mg | Iron: 5mg