I had really bad allergies today and wasn’t in much of a mood to cook, so I decided on something simple that would make use of several of the vegetables I have on hand, along with an easy-to-cook dried penne pasta.  We’ve been eating whole-wheat pasta lately, but we only had regular on hand today, so I used that.


  • 3/4 lb. tiny penne pasta with lines
  • 1 Tbsp olive oil
  • 1/2 a white onion, diced
  • 2 scallions (white and light green parts)
  • 4 cloves of garlic, finely chopped
  • 1 tomato, diced
  • pinch of salt
  • 6 stalks of broccolini, sliced (include florets and stalks)
  • 1/2 C red bell pepper, diced
  • 3 cups of curly kale, washed and shredded
  • 1 Tbsp fresh thyme leaves
  • 1/2 tsp dried oregano
  • 1/4 tsp dried basil
  • splash of good Balsamic vinaigrette
  • salt and black pepper to taste


  • Fill a large saucepan with water for the pasta.  Bring to a boil, and add the pasta.
  • Heat the olive oil in a saute pan over medium heat.  When hot, add the onion and cook until nearly translucent.
  • Add the garlic and cook 3 or 4 minutes, until soft.
  • Add the diced tomato and a pinch of salt and saute about five minutes.  During this time, the pasta should be  ready to drain, so do that and set aside.
  • Add the broccolini, red pepper, and herbs to the sauteeing mixture and cook a minute or two, until the broccoli turns a lovely bright green.
  • Add the kale in several bunches, waiting for a bunch to wilt and cook down a bit before adding the next bunch.
  • Add the splash of balsamic vinaigrette and stir well, incorporating all of the flavors, and cook for about another minute.
  • Add to the waiting pasta, stir well, and season additionally as needed.  If you have any on hand, some grated Parmesan would go lovely with this.
  • Enjoy!