Sun Dried Tomato Pasta with Kale
Ingredients
The pasta
-
12
ounces
toscani pasta (or any short pasta)
-
2
tablespoons
extra-virgin olive oil
-
¼
cup
dry white wine
-
2
tablespoons
fresh lemon juice
The vegetables and aromatics
-
3
tablespoons
shallots, thinly sliced
-
1
large
fennel bulb, thinly sliced
-
3
cloves
garlic, sliced
-
¼
teaspoon
red pepper flakes
-
¼
cup
chopped sage
-
8
cups
torn kale leaves
-
8
pieces
oil-packed sun-dried tomatoes, chopped
The toppings
-
¼
cup
chopped walnuts, toasted
-
to taste
sea salt and freshly ground black pepper
-
to serve
freshly grated pecorino cheese
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add shallots, fennel, garlic, red pepper flakes, sage, salt, and pepper; cook until fennel is tender.
- Meanwhile, boil salted water and cook pasta until al dente.
- Add white wine to the skillet and reduce for 30 seconds.
- Reduce heat to low, add kale, and toss until just wilted.
- Scoop cooked pasta into the skillet using a slotted spoon.
- Add sun-dried tomatoes, walnuts, and lemon juice; toss to combine.
- Season to taste and serve with olive oil and grated pecorino cheese.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
300mg
Cholesterol
5mg
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