Rigatoni with Goat Cheese, Sun-Dried Tomatoes, and Kale |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup sun-dried tomato sprinkles |
2 cups boiling water |
1/2 teaspoon chili oil (or vegetable oil) |
1/4 cup minced shallots |
6 garlic cloves, minced |
4 cups coarsely chopped kale |
1/2 teaspoon dried oregano |
1/8 teaspoon salt |
1/8 teaspoon freshly ground pepper |
6 cups cooked rigatoni (about 12 ounces uncooked pasta) |
1/2 cup (2 ounces) crumbled goat cheese |
Directions:
1. Combine tomato sprinkles and boiling water in a bowl; let stand 30 minutes. Drain tomatoes in a sieve over a bowl, reserving 1/2 cup liquid.
2. Heat oil in a large nonstick skillet over medium-high heat. Add shallots and garlic; sauté 1 minute. Add kale; sauté 3 minutes or until wilted. Add tomatoes; sauté 2 minutes. Add reserved 1/2 cup liquid, oregano, salt, and pepper. Reduce heat; simmer 3 minutes or until kale is tender.
3. Combine the pasta, kale mixture, and goat cheese in a large bowl, and toss well.
4. Note: Substitute 1 cup thawed frozen chopped kale for fresh, if desired.
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