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Kale and Sun-Dried Tomato Pasta with Toasted Pine Nuts

Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...

A delicious fall season dish

To welcome in the fall season, try this vegan pasta dish featuring dark leafy greens and sun-dried tomatoes tossed with pasta and toasted pine nuts.

A delicious fall season dish

Kale and Sun-Dried Tomato Pasta with Toasted Pine Nuts

Serves 8


    • 1 pound spaghetti
    • 1 bunch kale, tough stems removed, leaves chopped
    • 1 cup sun-dried tomatoes packed in olive oil
    • 3 cloves garlic, minced
    • 1 teaspoon dried Italian seasoning
    • 1 cup pine nuts
    • 3 tablespoons finely chopped fresh parsley

1. Cook pasta according to package directions. In the last 2 to 3 minutes of cooking time, add kale leaves to the boiling water. Drain in a colander.

2. Meanwhile, in a large skillet over medium heat, add sun-dried tomatoes (and the olive oil) and cook, stirring for 1 minute.

3. Stir in garlic and Italian seasoning and cook, stirring for 1 minute. Add pasta and kale and toss.

4. In a small dry skillet over medium-high heat, add pine nuts and cook, shaking the skillet, until they are just lightly browned.

5. Immediately add pine nuts to the pasta. Sprinkle with parsley and serve.

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