Tuscan Kale Pasta

closeup of tuscan kale pasta on a plate with Vernaccia white wine in background.

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5 from 4 reviews

Tuscan kale cooked with garlic and red lentils, tossed with pasta, for a an easy and healthy vegetarian meal. Pairs well with a Vernaccia and other Italian white wine.


  • 2 tbsp extra virgin olive oil
  • ½ red bell pepper, chopped into small pieces
  • 4 cloves garlic
  • 1 bunch Tuscan kale, leaves thinly sliced and thick stems removed
  • 1 cup low sodium vegetable broth or water
  • 3/4 cup dried red lentils
  • Dash salt
  • ½ tsp dried basil
  • 12 ozs bowtie pasta or other short pasta shape
  • salt and pepper to taste
  • Parmigiano cheese for passing at the table


  1. Start water boiling for pasta.
  2. Heat the olive oil in a skillet on medium heat. Add the bell pepper, sauté for about 3 minutes, then add the garlic. Sauté for another minute.
  3. Gradually add the kale to the skillet. Stir to combine with the garlic and pepper. Add salt and pepper to taste.
  4. Add the lentils and broth to the skillet. Bring to a simmer, then cover to simmer on low heat for 10 to 12 minutes, until lentils are soft. Keep an eye on the skillet and add extra water if needed to keep the vegetables and lentils moist. When the lentils are tender after about 12 minutes, remove the skillet from heat. Keep the skillet covered so that the kale and lentil mixture stays warm.
  5. Cook the pasta according to package instructions while the lentils and Tuscan kale cook.
  6. Drain the pasta when cooked to your liking, and toss immediately with the Tuscan kale and lentil mixture. Plate and serve with an Italian white wine.
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