- 1⁄2 cup sun-dried tomato packed in oil, cut into sprinkles
- 1⁄2 teaspoon olive oil
- 1⁄4 teaspoon red pepper flakes
- 1⁄4 cup shallot, minced
- 6 garlic cloves, minced
- 4 cups kale, coarsely chopped
- 1⁄2 teaspoon dried oregano
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 12 ounces rigatoni pasta, cooked
- 1⁄2 cup goat cheese, crumbled
- 1⁄2 cup water
Directions See How It's Made
- Heat oil in a large non-stick skillet over medium-high heat. Add shallots and garlic; saute 1 minute. Add kale; saute 3 minutes or until wilted. Add tomatoes, saute 2 minutes.
- Add 1/2 cup water, oregano, salt, and pepper.
- Reduce heat; simmer 3 minutes or until kale is tender.
- Combine the pasta, kale mixture, and goat cheese in a large bowl; toss well.