Sun dried tomato pasta with kale is one of my favorite weeknight meals when I want something bold, comforting, and still a little wholesome. I love how the intense, slightly sweet flavor of sun dried tomatoes melts into the sauce while the kale adds freshness and texture. It feels rich and satisfying without being overly heavy.
Why You’ll Love This Recipe
I love this recipe because it comes together quickly and uses simple ingredients with big flavor. I enjoy how the sun dried tomatoes instantly elevate the pasta, while the kale balances everything out. It’s a great option when I want a comforting pasta dish that still feels nourishing.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
pasta of choice
sun dried tomatoes in oil, chopped
olive oil
garlic, minced
red pepper flakes (optional)
kale, stems removed and chopped
heavy cream or half-and-half
parmesan cheese, grated
salt
black pepper
Directions
I start by cooking the pasta in well-salted water until al dente, reserving some of the pasta water before draining. While the pasta cooks, I heat olive oil in a large skillet and sauté the garlic and red pepper flakes until fragrant. I add the chopped sun dried tomatoes and let them warm through in the oil. I stir in the kale and cook until it wilts and softens. I pour in the cream and let the sauce simmer gently. I add the cooked pasta, a splash of reserved pasta water, and parmesan cheese, tossing everything together until the sauce coats the pasta nicely. I season with salt and pepper to taste.
Servings and Timing
I usually make this recipe to serve 4 people.
Preparation time: about 10 minutes
Cooking time: about 20 minutes
Total time: approximately 30 minutes
Variations
I sometimes add grilled chicken or shrimp for extra protein. When I want a lighter version, I use milk instead of cream and add extra pasta water for silkiness. I also enjoy adding mushrooms or toasted pine nuts for more texture.
Storage/Reheating
I store leftover pasta in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of water or milk to loosen the sauce.
FAQs
Can I use fresh tomatoes instead of sun dried?
I prefer sun dried tomatoes for their concentrated flavor, but fresh tomatoes work with a lighter sauce.
What type of pasta works best?
I like penne, rigatoni, or fettuccine because they hold the sauce well.
Can I make this recipe vegan?
I do by using plant-based cream and skipping or replacing the parmesan.
How do I keep the kale tender?
I chop it finely and cook it just until wilted so it stays tender, not bitter.
Can I make this dish ahead of time?
I can, but I think it tastes best fresh since the sauce thickens as it sits.
Conclusion
Sun dried tomato pasta with kale is a flavorful, comforting dish I love making when I want something quick and satisfying. The combination of bold tomatoes, tender greens, and creamy sauce makes it a recipe I come back to whenever I’m craving an easy pasta dinner with depth and balance.
Print
Sun Dried Tomato Pasta with Kale
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A bold and comforting pasta dish featuring rich sun dried tomatoes, tender kale, and a creamy parmesan sauce. Quick to make and full of flavor, it’s perfect for weeknight dinners.
Ingredients
- 12 oz pasta of choice (penne, rigatoni, or fettuccine)
- 1/2 cup sun dried tomatoes in oil, chopped
- 1 tbsp olive oil (plus oil from sun dried tomatoes, optional)
- 3 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- 4 cups kale, stems removed and chopped
- 3/4 cup heavy cream or half-and-half
- 1/2 cup grated parmesan cheese
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook pasta in well-salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, cooking until fragrant, about 1 minute.
- Add chopped sun dried tomatoes and cook for 2–3 minutes until warmed through.
- Stir in kale and sauté until wilted and tender, about 3–5 minutes.
- Pour in cream and bring to a gentle simmer for 2–3 minutes.
- Add cooked pasta, reserved pasta water, and parmesan. Toss until pasta is coated and sauce is creamy.
- Season with salt and pepper to taste. Serve warm, topped with extra cheese if desired.
Notes
- Add grilled chicken or shrimp for extra protein.
- Use milk and more pasta water for a lighter version.
- Mix in mushrooms or toasted pine nuts for added texture.
- Chop kale finely and cook until just tender to avoid bitterness.
- Reheat with a splash of water or milk to loosen the sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 4g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg
