I personally love kale, but surprisingly few of my friends and family feel the same way. The dark color and leafy texture scream vitamins and other nutrients but may also be the characteristics that doom the vegetable to hatred.
When chopped and added to a batch of pasta, however, the taste of the kale itself is barely perceptible, and the diced vegetable adds not only nutrition but also an aesthetic appeal to a delicious pasta salad. So regardless of your like or dislike for kale, try out this summery penne with kale and onion recipe from Taste of Home and enjoy a quick and easy-to-prepare meal. I used rainbow rotini as a substitute for penne pasta to incorporate a seasonal touch.
- 2 tablespoons olive oil, divided
- 8 garlic cloves, thinly sliced
- 3 cups uncooked penne pasta
- 6 cups chopped fresh kale
- 1/2 teaspoon salt
- In a large skillet, cook onion in 1tablespoon oil over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently and adding the garlic during the last 2 minutes of cooking time.
- Meanwhile, in a large saucepan, cook penne according to package directions. In a Dutch oven, bring 1 in. of water to a boil. Add kale; cover and cook for 10-15 minutes or until tender; drain.
- Drain penne; drizzle with remaining oil. Stir the salt, penne and kale into the onion mixture; heat through. Yield: 6 servings.