Pasta with Kale and Sun-Dried Tomatoes
- 1 ounce dry-packed sun-dried tomatoes (about 1/3 cup)
- 1/2 cup boiling water
- 16 ounces dried medium whole-grain pasta shells
- 2 teaspoons olive oil
- 2 teaspoons minced garlic or 4 medium garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 8 ounces packaged chopped fresh kale
- 3 ounces crumbled low-fat feta cheese (about 3/4 cup)
- Put the tomatoes in a small shallow bowl.
- Pour in the water.
- Stir.
- Set aside.
- Prepare the pasta using the package directions, omitting the salt and oil and cooking until still firm when you bite into it (start tasting 3 minutes before the package says it will be done).
- Drain well in a colander.
- Return to the pot.
- Cover and set aside.
- Meanwhile, in a large skillet, heat the oil over medium heat, swirling to coat the bottom.
- Cook the garlic and red pepper flakes for 30 to 60 seconds, or until the garlic becomes aromatic and begins to brown.
- Stir in the kale.
- Drain the tomatoes, combining the soaking liquid with enough water to equal 3/4 cup.
- Pour the liquid into the kale mixture.
- Chop the tomatoes.
- Stir into the kale mixture.
- Increase the heat to medium high and bring to a boil.
- Reduce the heat and simmer, covered, for 5 to 10 minutes, or until the kale has wilted and is slightly tender.
- Stir into the pasta.
- Before serving, sprinkle with the feta.
- Vary the flavor of this dish by replacing the feta cheese with 1/4 cup minced green olives or black olives, such as kalamata or nicoise.
- (Per Serving)
- Calories: 417
- Total Fat: 8.5g
- Saturated: 3.0g
- Trans: 0.0g
- Polyunsaturated: 2.0g
- Monounsaturated: 2.0g
- Cholesterol: 15mg
- Sodium: 266mg
- Carbohydrates: 72g
- Fiber: 8g
- Sugars: 3g
- Protein: 20g
- Dietary Exchanges
- 4 Starch
- 2 Vegetable
- 1/2 Lean Meat
- 1/2 Fat
tomatoes, boiling water, pasta shells, olive oil, garlic, red pepper, fresh kale, feta cheese
Taken from www.epicurious.com/recipes/food/views/pasta-with-kale-and-sun-dried-tomatoes-375692 (may not work)