Julie Clark
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Kale Tomato Pasta
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Take the stress out of dinner with this Kale Tomato Pasta. This pasta, ground beef and kale recipe is ready in 20 minutes.
I’ve discovered something lately. Kale really isn’t all that bad. Especially if you cook it into a pasta dish or make it into a kale soup.
I decided to create this Kale Tomato Pasta because on the nights I have to meal plan I am always on the hunt for something easy. I knew I liked our quick Italian skillet chicken, so another skillet dinner needed to happen.
Why you’ll love this kale tomato pasta recipe:
- With this dish the stress is taken away by throwing all of the ingredients into your skillet for a delicious dish.
- Delicious flavors of fresh tomatoes, kale and ground beef.
- Top with fresh mozzarella for a little creaminess.
- Dinner ready in about 20 minutes. It also makes an easy lunch.
How to Make Kale Tomato Pasta
- Start out your dish by sautéing onions and garlic in olive oil over medium heat in a cast iron skillet. Recently I was introduced to frozen, pre-chopped onions. This may not be for everyone but it’s easy when you need a shortcut!
- Once the onions are cooked, brown the ground beef. Add in the oregano. Once the ground beef is cooked , drain the grease and set the beef aside.
- While the ground beef is cooking, boil the pasta according to package directions and drain, reserving ¼ cup of pasta water.
- Next you’ll want to cook the chopped kale until it wilts. Add in a splash of water if the kale isn’t cooking down. Then add in chopped tomatoes and cook until the tomatoes begin to break down. Add the ¼ cup pasta water if you feel it needs more liquid.
- Then mix the pasta in with the ground beef mixture and stir in 4 ounces of fresh mozzarella torn into small pieces.
- Sprinkle the kale tomato pasta with the remaining mozzarella cheese and put in the oven under broil for 3-5 minutes or until the cheese is melted. Season with salt and pepper.
Recipe Variations
- Use any pasta shape you’d like for the kale tomato pasta. Banza chickpea pasta works great too if you’re looking for gluten-free. Or Barilla protein pasta for added protein.
- Try Italian sausage for more spice. Or swap out the ground beef for ground turkey.
- Other add-ins: sliced zucchini, corn, fresh basil or a quirt of lemon juice and lemon zest.
- Swap out the penne for any type of pasta, including spaghetti!
- Add a sprinkle of red pepper flakes for spice.
- Use other leafy greens such as collard greens or spinach.
- Top the fresh mozzarella with slices of pepperoni for a pizza skillet.
What to Serve with Kale Tomato Pasta
I love that this pasta, kale and ground beef. If you don’t have time for any sides, it’s ok! They are included. Need a couple of sides? Try one of these with the kale tomato pasta:
- Italian bread
- Caesar salad
- Italian green beans
- Fresh fruit
Kale Tomato Pasta
Take the stress out of dinner with this Kale Tomato Pasta. This pasta, ground beef and kale recipe is ready in 20 minutes.
Servings 4
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic minced
- 1 lb ground beef
- 2 cups kale chopped
- 2 tomatoes diced
- 2 teaspoons oregano
- 6 oz penne pasta
- 6 oz fresh mozzarella cheese torn into small pieces
Instructions
- Sauté olive oil, onion and garlic over medium low heat until onions are tender. 1 tablespoon olive oil, ½ cup chopped onion, 2 cloves garlic
- Add ground beef to skillet and cook until done, drain grease and set ground beef aside. 1 lb ground beef
- While the beef is browning, bring a pot of water to a boil and cook pasta according to package instructions. 6 oz penne pasta
- Cook kale in skillet until wilted, add a splash or two of water if it’s not wilting. 2 cups kale
- Add tomatoes to kale in skillet and cook until tomatoes begin to break down. Add ¼ cup of water if needed to help tomatoes cook. 2 tomatoes
- Add in oregano and return ground beef to the pan. Mix in cooked pasta and half of the mozzarella cheese. 2 teaspoons oregano, 6 oz fresh mozzarella cheese
- Mix everything together in the skillet and top with remaining mozzarella cheese. Heat the oven to low broil and place in oven for 3-5 minutes, or until cheese is melted.
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 4, with 1 serving being 1/4th of the pasta. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 546kcal | Carbohydrates: 41g | Protein: 40g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 88mg | Sodium: 411mg | Potassium: 798mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4080IU | Vitamin C: 50.6mg | Calcium: 518mg | Iron: 3.9mg
Hello, are there any other spices in this recipe in addition to the oregano? I see chili flakes further up but not in recipe below so I thought I’d check. Thanks!
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