Superfood kale is all the rage! Embrace this leafy vegetable by adding it to pasta, like this bacon and sun-dried tomato penne.
Serves 4 Prep Time 15 minutes Cooking Time 15 minutes
INGREDIENT
375 grams penne pasta
1 tablespoon extra-virgin olive oil, plus extra to serve
2 rashers rindless bacon, finely chopped
1 onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon chili flakes (optional)
1 bunch kale, stems removed and leaves chopped
1/4 cup sun-dried tomatoes, finely sliced
1/2 cup Parmesan cheese, grated
lemon wedges, to serve
HOW TO COOK BACON KALE and SUN DRIED TOMATO PENNE
1. Cook pasta in a large saucepan of salted, boiling water until al dente. Drain, reserving 1/4 cup pasta water.
2. Heat oil in a large frying pan on high heat. Sauté bacon and onions for 3 to 4 minutes until onion is tender. Add garlic and chili flakes (if using) and cook for 1 to 2 minutes.
3. Stir in kale, tomatoes, and half of the reserved pasta water. Cook, covered, for 1 to 2 minutes until kale wilts.
4. Add pasta to pan with Parmesan cheese and remaining pasta water. Toss well. Season to taste. Serve with an extra drizzle of olive oil and lemon wedges.
