Publix Aprons

Penne Pasta with Tomato-Roasted Red Pepper Sauce, Kale, & Toasted Bread Crumbs

Penne Pasta with Tomato-Roasted Red Pepper Sauce, Kale, & Toasted Bread Crumbs
Total Time:
30 minutes
Active Time:
30 minutes


1 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
3 tablespoons olive oil, divided
1 teaspoon pepper
12 ounces penne pasta (4 cups)
1 (14.5-oz) can diced tomatoes, undrained
1 cup roasted red peppers, drained and coarsely chopped
1/2 teaspoon kosher salt
1 teaspoon minced garlic
1 cup prediced onion, chopped
1/4 teaspoon crushed red pepper
1 (10-oz) bag frozen chopped kale (or spinach)
2 tablespoons balsamic vinegar
1/4 cup fresh basil leaves, torn


  1. Preheat oven to 375ºF. In a small bowl, stir together bread crumbs, cheese, 2 tablespoons oil and pepper. Spread evenly on shallow baking sheet. Bake 6-8 minutes or until golden and crisp, stirring halfway. Set aside.
  2. Bring a large pot of water to boil for pasta. Combine in a blender or food processor; tomatoes, peppers and salt. Blend or process until almost smooth; set aside.
  3. Preheat large saute pan on medium 1-2 minutes. Place remaining 1 tablespoon oil, garlic, onions and crushed red pepper; cook 1 minutes, stirring often. Stir in pasta sauce and kale; reduce heat to low and simmer, uncovered, 12–15 minutes or until slightly thickened, stirring occasionally.
  4. Cook pasta following package instructions; drain well and transfer to large bowl. Stir balsamic vinegar and basil into pasta sauce.
  5. Add pasta to sauce mixture; stir to coat. Transfer to a platter and top with toasted bread crumbs. Serve immediately.

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Nutritional Information

CALORIES (per 1/6 recipe) 370kcal; FAT 9g; SAT FAT 1.5g; TRANS FAT 0g; CHOL 5mg; SODIUM 420mg; CARB 60g; FIBER 4g; SUGARS 8g; PROTEIN 12g; VIT A 170%; VIT C 80%; CALC 15%; IRON 15%

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