Baked Penne with Kale and Olives
from Tiffany at eatathomecooks.com
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 3 to 4
Calories: 357kcal
- 8 oz. whole wheat or chickpea penne pasta
- 2 cups baby kale coarsely chopped
- 1 small onion diced
- 2 cloves garlic crushed
- 2 14 oz. cans crushed tomatoes
- 1 tsp. oregano
- 1 tsp. basil
- 1 tsp. thyme
- ½ tsp. fennel seed
- salt & pepper to taste
- 3.8 oz. can sliced black olives
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.
Serving: 3to 4 | Calories: 357kcal | Carbohydrates: 66g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Sodium: 584mg | Potassium: 458mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4796IU | Vitamin C: 59mg | Calcium: 166mg | Iron: 5mg