Rigatoni With Goat Cheese Sun Dried Tomatoes And Kale Recipe

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Ready in: < 30 minutes
recipe difficulty 4/5

Difficulty: 4 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
1/2 cup sun dried tomatoes, oil packed, cut into "sprinkles"
1/2 teaspoon olive oil
1/4 teaspoon red pepper flakes
1/4 cup shallot, minced
6 cloves garlic, minced
4 cups kale, coarsely chopped
1/2 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
12 ounces pasta (rigatoni, shells, etc... I use rice pasta shells), cooked
1/2 cup goat cheese, crumbled
1/2 cup water

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Directions:

Heat oil in a large non-stick skillet over medium-high heat. Add shallots and garlic; saute 1 minute. Add kale; saute 3 minutes or until wilted. Add tomatoes, saute 2 minutes. As 1/2 cup water, oregano, salt, and pepper.

Reduce heat; simmer 3 minutes or until kale is tender. (Depending on the point in the season that you are cooking this it could take quite a bit longer than 3 minutes to get the kale nice and tender.)

Combine the pasta, kale mixuture, and goat cheese in a large bowl, and toss well.

**The original recipe calls for 1/2 cup sun-dried tomato sprinkles and 2 cups boiling water. The sprinkles are rehydrated for 30 minutes and then drained, reserving 1/2 cup of the liquid. This liquid is added after the tomatoes, rather than the plain water.

This recipe from CDKitchen for Rigatoni With Goat Cheese Sun Dried Tomatoes And Kale serves/makes 4

Recipe ID: 27753

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