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Whole wheat penne with chorizo and fresh kale

Recipe by:Adapted from Cooking with California Food in K-12 Schools


  • 1/2 lb. whole wheat penne
    1/2 lb. chorizo sausage
    2 tbsp. olive oil
    1/2 onion, finely chopped
    1 clove garlic, finely chopped
    1 cup low-sodium chicken broth
    1 cup canned diced tomatoes with juice
    1 cup finely chopped kale, stems removed
    1/4 cup crumbled queso fresco
    1/4 cup roughly chopped fresh cilantro


Cook penne according to package directions. Drain and set aside.

In a large skillet over medium heat, cook chorizo 3 to 4 minutes or until cooked through, stirring frequently. Drain off any excess fat and add olive oil and onions to pan. Sauté 3 to 4 minutes or until onions are soft and aromatic. Add garlic, broth, tomatoes and kale and cover pan. Bring to a low simmer and cook 5 to 6 minutes or until kale is tender. Add cooked pasta to pan and toss to coat and warm pasta. Just before serving, top with queso fresco and cilantro.

Serves 4 


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