1 min read

Pasta w/ Kale and Olives

An incredibly delicious and easy-to-make spin on a classic Italian dish.                           


1 medium onion, chopped
1/4 cup vegetable broth or water
1 bunch kale, cut or torn into approximately one-inch pieces (about 5 cups chopped)
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)


1. Sauté onion with vegetable broth or water over medium heat for 3 minutes.

2. Add kale and tomatoes and their liquid.

3. Bring to a boil and then reduce heat, cover, and simmer for 20 minutes.

4. Add olives and parsley.

5. Cook for an additional 5 minutes.