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Pasta with Tomato, Roasted Pepper, and Kale Sauce

Pasta with Tomato, Roasted Pepper, and Kale Sauce
Total Time:
40 minutes
Active Time:
20 minutes


1 cup panko bread crumbs
3 tablespoons olive oil, divided
1 teaspoon pepper
8 oz lentil penne pasta (3 cups)
1 cup roasted red peppers, drained and coarsely chopped
1 (14.5-oz) can diced tomatoes, undrained
1 teaspoon kosher salt
2 teaspoons minced garlic
1 cup prediced onions, chopped
1/4 teaspoon crushed red pepper
1 (5-oz) container fresh baby kale blend (or spinach)
2 tablespoons balsamic vinegar
1/4 cup fresh basil leaves, torn


  1. Preheat oven to 375ºF. Combine bread crumbs, 2 tablespoons oil, and pepper in a small bowl. Spread mixture evenly on shallow baking sheet; bake 6–8 minutes or until golden and crisp, stirring halfway through cook time. Set aside.
  2. Bring large pot of water to boil for pasta. Cook pasta following package instructions, then drain well and transfer to large bowl. Chop red peppers. Combine in blender (or food processor): tomatoes, peppers, and salt; blend (or process) until almost smooth, then set sauce aside.
  3. Preheat large sauté pan on medium 1–2 minutes. Place remaining 1 tablespoon oil, garlic, onions, and crushed red pepper in pan; cook 1 minute, stirring often. Stir in sauce and kale; reduce heat to low and simmer uncovered 12–15 minutes, stirring occasionally, or until slightly thickened.
  4. Tear basil leaves. 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.

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Nutritional Information

CALORIES (per 1/6 recipe) 270kcal; FAT 7.00g; SAT FAT 1.00g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 470mg; CARB 42g; FIBER 4.00g; SUGARS 6g; PROTEIN 10g; CALC 4%; VIT A 0%; VIT C 0%; IRON 15%

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