Main Meals Recipes

Sundried Tomato and Kale Pasta

Super simple, seasonal, and takes just 15 minutes to cook. Kale is a great source of vitamin K, as well as beta-carotene which the body can convert into vitamin A.

I see loads of recipes using kale where they strip the leafy part off the central stem. I love the contrast of textures, with the stem staying crunchy as the leaves become soft. It also helps reduce food wastage by eating the whole of the produce.

Kale is a plant-based source of dietary iron. Being from a plant, it is in the form of non-haem iron which means it is harder for the body to absorb. Using the lemon juice at the end of cooking adds vitamin C to the dish which can help increase the uptake of plant-based iron.

Serves 2


  • 150g dried pasta of choice
  • 1 tbsp extra virgin olive oil
  • 200g kale, roughly chopped
  • 60g sundried tomatoes, drained and roughly chopped
  • 4 cloves of garlic, roughly chopped
  • 1 unwaxed lemon, zest and juice


  • Bring a large pan of water to the boil and cook the pasta for 2 minutes less than the packet instructions.
  • Separately, in a frying pan cook the kale with the oil for a few minutes till slightly soft.
  • Add the garlic and sundried tomatoes and cook for a further few minutes till fragrant. If needed, add a little pasta water to stop the garlic from burning.
  • Add the pasta with a tablespoon of pasta water and add the lemon zest and juice.
  • Stir to combine and serve immediately.

Per serving: 441kcal/ 11.8g fat/ 1.6g saturated fat/ 64.9g carbohydrates/ 9.0g fibre/ 13.8g protein

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