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Penne with Garlicky Greens


This is the definition of a busy weeknight meal…it’s fast, it’s nutritious, and you only need one pot to make it!

Tip: Kale is one of the hardiest greens, but eventually will wilt. In the grocery store, look for kale with thick, crisp leaves. When you get it home, store it in the refrigerator.

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Rate this recipe 4.3/5 (18 Votes)


  • 2 Tbsp olive oil
  • 8 cloves garlic, peeled and chopped
  • 1 medium white onion, peeled and chopped
  • 1-1/4 tsp salt
  • 1-1/2 tsp ground black pepper
  • 1 (28-oz) can diced tomatoes, with the liquid
  • 1-1/2 cups chicken stock
  • 12 oz chopped kale, stems removed
  • 1 lb cooked penne pasta
  • 1/2 cup fresh chopped basil
  • Grated Parmesan cheese (optional garnish)


Servings 4
Adapted from


Step 1

Add the oil, garlic, onion, salt and pepper to a large stockpot. Cook over medium heat for 6 minutes, stirring occasionally.

Add the canned diced tomatoes (and the liquid), chicken stock, and chopped kale. Stir to combine and braise (by covering the pot with the lid) over medium-low heat for 25 minutes, or until the kale is tender.

Add the cooked penne and the chopped basil, stir, and serve immediately. Sprinkle with grated Parmesan cheese, if desired.

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