Farmhouse Pasta

• Olive oil spray
• 1/4 cup pine nuts
• 2 cups rigatoni or other tubular pasta
• 1/2 teaspoon olive oil
• 1/4 medium red onion, sliced
• 4 ounces soft goat cheese
• 1/4 cup oil-packed sun-dried tomatoes, chopped
• 1/4 teaspoon red pepper flakes
• 1 tablespoon chopped fresh basil
• 3 tablespoons balsamic vinegar
• 5 mushrooms, sliced
• 5 to 7 large kale leaves, stemmed and roughly chopped (about 2 cups; see page 30 for advice on removing stems)

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. While the oven is preheating, place the pine nuts on a cookie sheet in the oven to lightly toast.
4. Keep an eye on them, as they will take only a couple of minutes to turn golden.
5. Remove from the oven and let cool.
6. Pour the pasta into the pot, add 2/3 cup water, and stir to make an even layer.
7. Scatter on the onion and distribute the goat cheese in chunks.
8. Distribute the sun-dried tomatoes on top of the cheese and sprinkle with the red pepper flakes, basil, and vinegar.
9. Add the mushrooms and finish with as much kale as you can fit into the pot.
10. Make sure the lid fits tightly.
11. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
12. Serve immediately.
13. Calories: 476
14. Protein: 18g
15. Carbohydrates: 61g
16. Fat: 19g
17. Cholesterol: 10mg
18. Sodium: 299mg
19. Fiber: 5g

olive oil spray, pine nuts, rigatoni, olive oil, red onion, goat cheese, tomatoes, red pepper, fresh basil, balsamic vinegar, mushrooms, kale leaves

Taken from www.epicurious.com/recipes/food/views/farmhouse-pasta-378852 (may not work)