Penne with Kale, Tomatoes and Kalamata Olives

Penne with Kale, Tomatoes, and Olives

 

 

1⁄4 cup vegetable broth or water
1 onion, diced
5 cups chopped kale
2 cans (14.5 ounces each) chopped fire-roasted tomatoes, undrained,
or 3 cups chopped fresh tomatoes plus 1⁄2 cup water
1⁄2 cup sliced kalamata olives
1 tablespoon chopped fresh parsley
8 ounces whole wheat penne
1⁄4 cup vegan Parmesan cheese or nutritional yeast

 

1. Heat the vegetable broth in a large saucepan. Add the onion and cook
and stir over medium heat for 3 minutes. Add the kale and the tomatoes
and their liquid. Bring to a boil, lower the heat, cover, and
simmer for 20 minutes. Stir in the olives and parsley and cook for
5 minutes longer.
2. While the kale is cooking, bring a large pot of water to a boil and
cook the penne until just tender. Drain and transfer to a serving
bowl. Add the kale mixture and toss gently. Sprinkle the top with
the optional vegan Parmesan cheese and serve immediately.
3. Stored in a covered container in the refrigerator, leftover Penne with
Kale, Tomatoes, and Olives will keep for up to 3 days.