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


  1. 1
    Bring 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.
  2. 2
    Add the white wine and reduce the by ¾ then add the chicken broth and bring to a simmer.
  3. 3
    Cook the pasta according to the directions.
  4. 4
    While 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.
  5. 5
    Add 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.
  6. 6
    Top with cheese and crunchy bread crumb topping.

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