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+ servings

Purple Kale & Cherry Tomato Pasta

Garlicky purple kale tossed into pasta with cherry tomatoes and feta cheese. This is a light, fresh pasta dinner full of nutritious ingredients and Mediterranean flavors. It's the perfect recipe to enjoy this vibrant and nutritious leaf, but you can easily swap in other varieties of kale if you need to.
4.44 from 23 ratings


  • Olive oil
  • 6 cloves of garlic, minced
  • 200 g (7 oz) purple kale, washed and roughly chopped
  • 400 g (14 oz) cherry tomatoes, halved
  • 2 Tbsp white wine
  • 175 g (6 oz) feta cheese, crumbled
  • 300 g (11 oz) linguine
  • Handful of basil


  • Start your pasta cooking, according to package instructions.
  • Gently heat some olive oil in a large, deep saucepan - just enough to coat the bottom.
  • Saute your purple kale and garlic for a couple of minutes, just until the garlic is fragrant and the kale starts to reduce. If the garlic sticks to the bottom, just add a little bit of the wine to get it unstuck.
  • Add the cherry tomatoes and continue to saute until the tomatoes just start to release their juices and the kale is softened. I don't like to let the tomatoes break down too much but you can cook them down a little more if you prefer. Season with salt and pepper as desired.
  • Pour the wine into the pan. Let it bubble up and mix into the kale and tomatoes.
  • Turn off the heat. Add the basil and most of the feta cheese (save a little for topping each serving) to the the top of the pan. Don't bother mixing it in yet, just let it sit, covered, until the pasta is ready.
  • Once the pasta is finished cooking, reserve a little bit of the cooking water and then drain the pasta and add it to the pan with the kale, tomatoes, basil and feta. Toss to combine all the ingredients and let the feta start to melt in a little. Stir in a bit of the pasta cooking water if it feels too dry.
  • Serve up in bowls, topped with a little scattering of feta cheese on top.
Serving: 1g, Calories: 341kcal, Carbohydrates: 34g, Protein: 13g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 9g, Cholesterol: 39mg, Sodium: 428mg, Fiber: 5g, Sugar: 6g