Pasta with Kale and Bacon

• 3 cups fibre-enriched farfalle (bow-tie pasta), uncooked
• 4 slices bacon, cut into 1-inch pieces
• 3 Tbsp. slivered red onions
• 1 cup grape tomatoes, halved
• 3 cloves garlic, minced
• 1/4 tsp. crushed red pepper
• 4 cups loosely packed sliced stemmed kale leaves
• 1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
• 1 cup Kraft 100% Parmesan Aged Grated Cheese
• 1/4 cup chopped fresh basil leaves

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, cook and stir bacon and onions in large skillet on medium heat until bacon is crisp.
3. Add tomatoes, garlic and crushed pepper; cook and stir 2 min.
4. or until tomatoes are slightly softened.
5. Add kale; cook and stir 2 to 3 min.
6. or just until wilted.
7. Drain pasta, reserving 1/2 cup cooking water.
8. Add pasta, reserved water and dressing to ingredients in skillet; cook and stir 1 min.
9. or until heated through.
10. Remove from heat; stir in cheese and basil.

fibreenriched, bacon, slivered red onions, grape tomatoes, garlic, red pepper, kale leaves, olive oil, cheese, fresh basil

Taken from www.kraftrecipes.com/recipes/pasta-kale-bacon-178168.aspx (may not work)