Over the weekend we celebrated Mr H.’s first birthday with a little Peter Rabbit inspired party.
The birthday boy had a fabulous time.
With a weekend chockfull of sugary treats and wonderful birthday cake this week I wanted to get back to the good stuff so we cooked up this easy peasy penne pasta dish jam packed glorious vege and topped with crispy garlicky breadcrumbs.
I’m so pleased that the kids loved and gobbled up this pasta, they even devoured the golden roasted pieces of kale, broccoli, fennel, zucchini and cherry tomatoes. However, I have to admit they did favour the crispy, golden, crunchy, garlicky flavoured breadcrumbs just that little bit more.
To create your own kale, broccoli & cherry tomato penne with crispy garlicky breadcrumbs simply…
Begin by preheating the oven to 200 degrees celsius (390F) and line an oven tray with baking paper. Place the kale, broccoli, fennel, zucchini and cherry tomatoes onto the prepared tray, drizzle with olive oil and bake for 30 minutes or until golden.
Meanwhile, bring a large pot of water to the boil. Add the penne and cook according to packet instructions or until aldente. Drain and set aside.
Place the bread and garlic cloves into the large bowl of a food processor and pulse until chopped.
Add the extra virgin olive oil and pulse to combine.
Place the breadcrumbs onto an oven tray lined with baking paper and bake for 10-12 minutes or until golden.
To make the dressing: place the dijon mustard, lemon juice and honey (if your little one is less than a year old replace the honey with agave syrup of a pinch of sugar) into a small bowl and whisk to combine. Add the extra virgin olive oil and whisk to combine.
Time to assemble: place the pasta, roasted vege, breadcrumbs and lemony dressing into a big bowl. Mix to combine.
Pour the pasta into a large family sized serving bowl, top with fresh mint leaves and shaved parmesan and enjoy.
kale, broccoli & cherry tomato penne with crispy garlicky breadcrumbs
INGREDIENTS
5 stalks kale, washed and roughly chopped
1 zucchini, halved and sliced
half a fennel bulb, thinly sliced
1 cup cherry tomatoes, halved
1 head broccoli, cut into florets
4 tablespoons extra virgin olive oil
500 grams penne
half a loaf of day old sourdough bread
3 garlic cloves
2 teaspoons dijon mustard
2 teaspoons honey (use agave syrup if serving to children under one year old)
juice of 1 lemon
5 tablespoons extra virgin olive oil
mint leaves and shaved parmesan to serve
METHOD
Preheat oven to 200 degrees celsius (390F) and line an oven tray with baking paper. Place the kale, zucchini, fennel, cherry tomatoes and broccoli onto prepared tray, drizzle with 1 tablespoon olive oil and bake for 30 minutes or until golden.
Meanwhile, bring a large pot of water to the boil. Add the penne and cook according to packet instructions or until aldente. Drain and set aside.
Place bread and garlic cloves into the large bowl of a food processor and pulse until chopped. Add the extra virgin olive oil and pulse to combine. Place the breadcrumbs onto an oven tray lined with baking paper and bake for 10-12 minutes or until golden.
To make the dressing: place the dijon mustard, honey and lemon juice into a small bowl and whisk to combine. Add the extra virgin olive oil and whisk to combine.
Time to assemble: place the pasta, roasted vege, breadcrumbs and lemony dressing into a big bowl. Mix to combine. Pour the pasta into a large family sized serving bowl, top with fresh mint leaves and shaved parmesan and enjoy.
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Elaine says
This sounds delish! Something we can all enjoy. Going to create this at the weekend 😀
maierhcn says
This was so easy and delish. I LOVED it, but doubled the sauce 🙂
mylovelylittlelunchbox says
YAY! So delighted to know you enjoyed the kale penne! xx