Sun Dried Tomato and Kale Pasta with a white wine sauce is my new go-to pantry staple meal! It’s meant to serve 4 but Thomas and I devoured it just the 2 of us. It’s THAT GOOD!
2 weeks ago when we got home from Sun Valley there was LITERALLY no food in the fridge! None. Zip. Just the stuff in the side door of the fridge and a random bunch of kale that was leftover from the week before. We landed at 7, had to get our checked bags and didn’t make it home until 8:30pm. That is SO late for us early birds so I was HANGRY to say the least. Not having time to run to the store, I whipped up what I thought would be a half ass pasta that we’d just quickly eat before we went to bed. Turns out, this Sun Dried Tomato and Kale Pasta ended up being so freaking magical that I’ve made it 4 times in the last 2 weeks and I’m OBSESSED.
It’s a simple sun dried tomato and white wine sauce with TONS of garlic, wilted kale and some cheese. Everything pairs perfectly together! And my guess is you have everything to make it in your house right this very minute. So cheers to Monday – do yourself a favor and make this!
Sun Dried Tomato and Kale Pasta (with a white wine sauce!)
Ingredients
- 1/2 cup olive oil
- 1 bunch tuscan kale ribs removed and roughly chopped
- 8 cloves garlic finely minced
- 1 teaspoon red pepper flakes
- 1 lemon zested and juiced
- 1/2 cup sun dried tomatoes the kind in oil, roughly chopped
- 3/4 cup white wine
- 10 ounces spaghetti
- 3/4 cup shredded mozzarella
- kosher salt and freshly cracked black pepper to taste
Instructions
- Heat the olive oil over medium heat in a skillet. Once hot, add the kale, red pepper flakes and season with salt and pepper and cook until wilted.
- Add the garlic and sauté for 30 seconds until fragrant. Add the sun dried tomatoes, lemon zest and stir to combine.
- Add the white wine and cook until alcohol cooks off.
- Remove from the heat and stir in the lemon juice. Stir to combine, taste and adjust seasoning as needed.
- Cook the pasta according to the package directions. Reserve ½ cup of the pasta water. Drain and toss with sauce, reserved water, cheese and season with salt and pepper as needed. Serve immediately.
This sounds like the perfect, quick yet tasteful pasta. I will be stocking sun dried tomatoes from now on!!
What if I have everything but the wine? Could I make a different sauce?
I’d just add some extra lemon juice with the pasta water!
Hi! Can I do without white wine since we do not consume alcohol.? What can I subsititute it with?
I’d just add some extra lemon juice with the pasta water!
I made this using the oil from the sundried tomatoes to give it even more flavor.
Delicious.
I tripled according to 3x. Why does mine still have soooo much liquid (before adding pasta water ++) and taste too lemony (added only 2 and I LOVE lemon) ?
What would you do with the proportions if you had a full pound of pasta? Thanks!
you could bump everything up a bit! or not – it’ll work either way
Do you use sundried tomatoes in oil or literally sundried tomatoes. So excited to make this!!!!
in oil!
We are trying to cut out pasta. Would this still work with spaghetti squash or butternut squash or zucchini noodles?
yup!
I made this recipe this week and it was wonderful and so easy. I also added a few sliced mushrooms that I had on hand. Definitely will be making again. Thanks Gaby!!
What are your thoughts on this pasta dish sans cheese?
I still feel good about it!!!
For those of you who stay in vacation rentals, this makes an excellent meal. Easy to shop for, few ingredients, not a ton of kitchen equipment necessary. And, very tasty. I am adding this to our home menu planning, as well!
Thank you Gaby!
So happy to hear it!
What type of white wine do you recommend to use?
sauv blanc
How much is a bunch of kale
roughly 6 ounces
What wine did you use?
Sauv Blanc
Thoughts on substituting spinach instead of kale?
you have my full support
This comment is my favorite! Lol helpful yet funny.
For the men in my family that say ‘where’s the meat’ What do you think about adding grilled chicken ?
would be delish!
I made this tonight, and it was so amazing. I used spinach instead of kale, and “accidentally” added too many sun dried tomatoes. This was so easy to make!
This looks like it will be delish! Thanks for the idea about the vacation rental – we cook in rentals all of the time and I always need new ideas – I even have a Pinterest board.
I know this will work for either but have you used fresh mozzarella in this one? It looks really melty….is that a word?
ya – it’s good but it doesn’t melt quite as well as the shredded stuff
Made this tonight. Awesome recipe! Full of flavor and so easy to make! I used a yellow lentil pasta because that’s what I had on hand, but I think you could really substitute any type of pasta for this recipe! Also, 8 cloves of garlic may seem like a lot, but I assure you it’s the perfect amount. 5 stars!
My husband and I are obsessed with this recipe and make it almost every week! We love adding grilled chicken, too. We make it with brown rice pasta because I’m gluten free, and it’s so good!
This is the most requested meal by my family! We love it! It’s easy to make up! It’s delicious! Thank you for sharing your recipes!
Mine came out a bit too lemony…likely from too much zest. Any suggestions on improvising to cut the acidity?
I’d still use all the zest and just add the lemon juice to taste
I added capers, pepper slices and mushrooms and topped it with roasted pine nuts and Parmesan cheese for protein. Love the sun dried tomato and kale. A one meal dish. Thanks.
THIS. IS. EVERYTHING. So simple to make and so delicious!! I used burrata (highly recommend this!) but otherwise made as directed.
It’s such a great recipe, so tasty, love the ingredients, it will definitely become something that I will keep coming back to, thank you!
This is one of my favorite WGC recipes. So easy but so flavorful! I have made this once a week since you posted it.
This has become a staple in my house!
The sauce is fabulous, easy and SO healthy! I double it because I love the veggies. Even my teenage boys like it! I use regular linguini for the family and I prefer brown rice & quinoa pasta. I usually grill up some simple chicken and add it to the dish for an even more filling dinner. This also tastes great on days 2 & 3!
This is so simple, but so delicious!
So simple, flavorful, and good! I made our with Angel Hair pasta and it was delightful!
I have made this twice in quarantine! I substituted goat cheese and it was so creamy and delicious. The second time I didn’t have the tomatoes and added 1/2 lb of italian sausage! Like Gaby mentioned this is ADDICTING. I cant wait for book number 2!
I made this tonight … very tasty! I’d make it again for sure
Tried this out for a meatless meal. My husband and 3 year old and I agree it was delicious. Didn’t have Kale, so substituted Spinach (added are end instead of at beginning bc it wilts fast). Will make again, next time I’m thinking of adding shrimp or scallops! Yum.
Delicious!! Light and flavorful at the same time!! You need to make this!! (Also I subbed the mozzarella for goat cheese and SO GOOD)
Well this is just delicious. And couldn’t be easier to make. AND very little clean up? C’mon, Gaby. This is a gem.
Made this today…added a good amount of parm along with the mozzarella…perfection! The Parm makes such a difference !!
I’ve made this a few times with rave reviews. I have some Swiss Chard in my CSA box this week- would that work in this recipe?
Made this for the hubby this evening. It was very good, both enjoyed. I didn’t have Kale at hand so substituted with spinach.
Thoughts on spinach instead of kale? Would I need to change proportions?
same proportion! would be delish
The whole family loved this!!!
Absolutely delicious!
Amazing! I’ve made this several times now. So easy and perfect for a date night in!
Saw your Live IG last night – if I use red pepper olive oil like you did – do I still add red pepper flakes? Thanks!!!
I do! but up to your personal preference
My son is vegan, so I naturally skipped the cheese, but added sautéed crumbled Tempe. This was ridiculously delicious!
Didn’t have mozzarella but subbed parm and it was delish. Liked that it tasted light, not heavy at all. Tangy from the lemon, which goes great with the kale. A good pantry staple indeed!
This recipe lives up to your intro. It IS easy … it IS fast … and it IS truly delicious! Even 2 days later … as I eat a bite or 2 with the refrig door open (which means no calories) … seriously, this is a so simple, so tasty, so reheatable … a wonder … thank you!!