Photo of Bacon & kale penne by WW

Bacon & kale penne

Points® value
Total Time
30 min
10 min
20 min
Earthy kale pairs brilliantly with salty bacon and a little chilli kick


White pasta, dry

300 g, penne

Calorie controlled cooking spray

4 spray(s)

Bacon medallions, raw

75 g, finely chopped


2 medium, peeled and finely chopped


1 clove(s), crushed

Chilli, green or red

1 individual, red, deseeded and chopped

Kale, raw

200 g, curly, thick stems removed

Chicken stock cube(s)

½ cube(s)

Half Fat Crème Frâiche

3 tablespoon(s), level


  1. Bring a large pan of water to a boil, add the penne and cook according to pack instructions. Drain the pasta and set aside, reserving 200ml of the cooking water for later.
  2. Meanwhile, heat a large frying pan over a medium-high heat and mist with cooking spray. Add the chopped bacon and cook for 5 minutes, stirring occasionally, until golden. Tip out onto a plate.
  3. Add the shallots, garlic and chilli to the pan, misting with more cooking spray, if needed, and cook for 3 minutes until slightly softened. Add the kale to the pan, reduce the heat to medium and cover with a lid. Cook for a further 5-7 minutes, until the kale has wilted, softened and is almost cooked.
  4. Add the pasta water to the pan, crumble in the stock cube and stir, cooking for a further 2 minutes. Remove the pan from the heat, mixing in the drained pasta along with the bacon and the crème fraiche and stir to combine. Season to taste.
  5. Divide between 4 bowls and serve immediately.


You could use wholewheat penne in place of white