Barilla® Collezione Penne with Kale & Lemon Chili Bread Topping
- 1 box Barilla® Collezione Penne
- 2 garlic cloves, chopped
- 4 tablespoons extra virgin olive oil, divided
- 1 onion, small diced
- 1 bunch, kale, chopped
- ½ cup White wine
- ½ cup chicken broth
- ½ cup Panko bread crumbs
- ¼ teaspoon chili flakes
- 1 teaspoon lemon zest
- Salt and black pepper to taste
- ½ cup Pecorino Romano cheese, grated
1Bring a large pot of water to a boil; meanwhile, in a large skillet sauté the kale in 2 tablespoons extra virgin olive oil for approximately 3 minutes or until wilted and soft.
2Add the white wine and reduce the by ¾ then add the chicken broth and bring to a simmer.
3Cook the pasta according to the directions.
4While pasta is cooking, combine the breads crumbs, chili flakes, lemon zest and remaining olive oil in small skillet, season with salt and pepper then toast over medium heat.
5Add ½ cup of the pasta cooking water to the skillet with the kale then drain and toss the pasta with the sauce and stir to combine.
6Top with cheese and crunchy bread crumb topping.