Garlic and chilli kale pasta
Please log in to save or rate.
Time to make:
$2.05 per serve
(at time of publication)
Full ingredients list:
5 cups (350g) shredded kale
1 tablespoon olive oil
2–3 garlic cloves, thinly sliced
1 red chilli, seeded, finely sliced
3 cups diced pumpkin
4 tablespoons shaved fresh parmesan (optional), to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook penne in a saucepan of boiling water according to packet instructions until al dente. Drain penne, reserving 3 tablespoons pasta water, and set aside.
Step 2 Place kale in a colander and pour boiling water over it. Leave kale to stand for about a minute, then shake off water.
Step 3 Heat olive oil in a large non-stick frying pan set over medium–high heat. Add garlic and chilli; cook, stirring, for 2–3 minutes, or until soft. Add pumpkin and cook for 4–5 minutes, or until tender. Add shredded kale and cook for 3–4 minutes, or until tender. Add reserved penne and reserved pasta water; toss to combine.
Step 4 Season pasta with cracked black pepper and scatter with parmesan (if using) to serve.
About this recipe
First published: July 2014