Barilla® Collezione Penne with Kale & Lemon Chili Bread Topping

Barilla Collezione Penne Pasta

Made with

Barilla Collezione Penne

Buy now
Add to favorites Remove from favorites


  • 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
Share ingredients

You copied text to clipboard:


  • 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.
  • Add the white wine and reduce the by ¾ then add the chicken broth and bring to a simmer.
  • Cook the pasta according to the directions.
  • 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.
  • 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.
  • Top with cheese and crunchy bread crumb topping.
Show more