Penne with Kale, Tomato, and Olives

Makes 4 servings

The kale in this flavorful combination provides highly absorbable calcium and isothiocyanates which have strong anti-cancer effects.

1 medium onion, chopped
¹/₄ cup vegetable broth or water
1 bunch kale, cut or torn into approximately 1” pieces (about 5 cups chopped)
2 14.5-ounce cans chopped tomatoes, preferably fire-roasted, undrained, or 3 cups freshly chopped tomatoes plus 1/2 cup water or vegetable broth
¹/₂ cup pitted and sliced Kalamata olives
1 tablespoon chopped fresh parsley
8 ounces dry whole-wheat penne pasta
¹/₄ cup dairy-free (vegan) parmesan cheese substitute or nutritional yeast (optional)

Sauté onion with vegetable broth or water over medium heat for 3 minutes. Add kale and tomatoes and their liquid. Bring to a boil and then reduce heat, cover, and simmer for 20 minutes. Add olives and parsley. Cook for an additional 5 minutes.

Meanwhile, cook pasta according to package directions. Drain and transfer to a serving bowl. Add kale mixture and toss gently. Serve immediately. Sprinkle vegan parmesan substitute or nutritional yeast over top, if using.

Stored in a covered container in the refrigerator, leftover Penne with Kale, Tomatoes, and Olives will keep for up to 3 days.

Per serving