Creamy Tomato & Kale Pasta for One

Bring a medium pot of salted water to a boil. Add the 3 oz of penne pasta and cook according to package directions until al dente (usually about 10-11 minutes). Reserve 2 tablespoons of pasta water before draining.

While the pasta cooks, heat 1 tsp of olive oil in a small skillet over medium heat. Add the 1/4 cup chopped onion and sauté for 2-3 minutes until translucent.

Add the 2 minced garlic cloves and the diced Roma tomato to the skillet. Cook for another 3 minutes until the tomatoes begin to break down and release their juices.

Stir in the 1 cup of chopped kale. Sauté for 1-2 minutes until slightly wilted.

Reduce heat to low. Pour in the 1/4 cup heavy cream and stir gently. Simmer for 2 minutes to thicken slightly, but do not let it boil vigorously.

Remove the skillet from heat. Stir in the 1/4 cup grated Parmesan cheese until melted and smooth. Season with 1/4 tsp salt and 1/4 tsp black pepper.

Toss the drained pasta into the sauce. If the sauce is too thick, add the reserved pasta water a teaspoon at a time to reach desired consistency. Serve immediately.