⏱️ Prep Time: 10 minutes • 🍳 Cook Time: 20 minutes

This creamy kale and sun-dried tomato pasta is the kind of dish that feels fancy but takes almost no effort. It’s garlicky, savory, a little tangy from the sun-dried tomatoes, and rich with cream and parmesan. Plus, it’s the perfect way to use up that kale wilting in the fridge and those last few pantry odds and ends.

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*A bowl of creamy pasta tossed with tender kale, sun-dried tomatoes, garlic, and shredded parmesan on top.*

I came up with this dish when I had one of those "what's-left-in-the-fridge" moments. You know the kind — one bunch of kale hanging on, a half-used jar of sun-dried tomatoes, and a bit of shredded parmesan. Add pasta and garlic (which I always have), and boom — creamy, comforting magic.

The kale wilts beautifully into the sauce, giving you a good-for-you green boost, while the sun-dried tomatoes offer bursts of concentrated flavor. A bit of onion brings mellow sweetness, and heavy cream gives the whole dish that luscious, silky vibe. It’s a pasta that feels indulgent without being over the top.

If you’re cooking for one, this stores surprisingly well and makes a killer next-day lunch. You can also add some grilled chicken, shrimp, or white beans to bulk it up. It’s the kind of flexible, fridge-friendly meal I love to rely on.

Ingredients

🍽️ Servings: 4 • 🔥 Calories/Serving: ~475

8 oz pasta (any shape you like — penne, fusilli, spaghetti all work)
1 tbsp olive oil (plus 1 tbsp oil from the sun-dried tomato jar, optional)
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 bunch kale, stems removed, chopped (about 4 cups)
½ cup sun-dried tomatoes (oil-packed), chopped
1 cup heavy cream
¾ cup grated parmesan cheese (plus more for topping)
Salt & pepper, to taste
Pinch of red pepper flakes (optional, but lovely)
Reserved pasta water (about ½ cup)

Steps

Step 1

Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup of pasta water, then drain.

Step 2

While the pasta cooks, heat olive oil (and a bit of oil from the sun-dried tomatoes if using) in a large skillet over medium heat. Sauté the onion for 3–4 minutes until soft and translucent.

Step 3

Add garlic and red pepper flakes (if using), cooking for 30 seconds until fragrant. Toss in the chopped sun-dried tomatoes and kale. Stir and cook for 3–4 minutes until the kale is wilted.

Step 4

Reduce heat to low, stir in the heavy cream and parmesan, and let it simmer gently for 2–3 minutes. Season with salt and pepper.

Step 5

Add the cooked pasta to the skillet and toss everything together. Use reserved pasta water to loosen the sauce as needed. Serve warm, with extra parmesan on top.