lindrusso
05-09-2001, 05:27 PM
Well, moving down my list of leafy greens to try, I came upon this recipe on CL's Recipe Finder. It's very good and quite easy. Does anyone happen to remember if this was part of the "pasta toss" article that had the Penne with Spinach and Asiago Cheese?
Anyway, in case anyone is interested, here's the recipe. One hint: I've seen veggie oil combined with a small pinch of cayenne as a substitute for chili oil. I liked the bit of kick that the oil gave the pasta.
Rigatoni with Goat Cheese, Sun-Dried Tomatoes, and Kale
1/2 cup sun-dried tomato sprinkles
2 cups boiling water
1/2 teaspoon chili oil (or veggie oil)
1/4 cup minced shallots
6 cloves garlic, minced
4 cups coarsely chopped kale
1/2 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
6 cups cooked rigatoni (about 12 ounces uncooked pasta)
1/2 cup (about 2 ounces) crumbled goat cheese
1. Combine tomato sprinkles and boiling water in a bowl; let stand 30 minutes. Drain tomatoes in a sieve over a bowl, reserving 1/2 cup liquid.
2. Heat oil in a large nonstick skillet over medium-high heat. Add shallots and garlic; sauté 1 minute. Add kale; sauté 3 minutes or until wilted. Add tomatoes; sauté 2 minutes. Add reserved 1/2 cup liquid, oregano, salt, and pepper. Reduce heat; simmer 3 minutes or until kale is tender.
3. Combine the pasta, kale mixture, and goat cheese in a large bowl, and toss well.
4. 396 Calories; 5.8g Fat; 72.3g Carbs; 15.7g Protein; 4.4g Fiber; 13mg Chol; 484mg Sodium; 200mg Calcium; 4.4mg Iron.
Anyway, in case anyone is interested, here's the recipe. One hint: I've seen veggie oil combined with a small pinch of cayenne as a substitute for chili oil. I liked the bit of kick that the oil gave the pasta.
Rigatoni with Goat Cheese, Sun-Dried Tomatoes, and Kale
1/2 cup sun-dried tomato sprinkles
2 cups boiling water
1/2 teaspoon chili oil (or veggie oil)
1/4 cup minced shallots
6 cloves garlic, minced
4 cups coarsely chopped kale
1/2 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
6 cups cooked rigatoni (about 12 ounces uncooked pasta)
1/2 cup (about 2 ounces) crumbled goat cheese
1. Combine tomato sprinkles and boiling water in a bowl; let stand 30 minutes. Drain tomatoes in a sieve over a bowl, reserving 1/2 cup liquid.
2. Heat oil in a large nonstick skillet over medium-high heat. Add shallots and garlic; sauté 1 minute. Add kale; sauté 3 minutes or until wilted. Add tomatoes; sauté 2 minutes. Add reserved 1/2 cup liquid, oregano, salt, and pepper. Reduce heat; simmer 3 minutes or until kale is tender.
3. Combine the pasta, kale mixture, and goat cheese in a large bowl, and toss well.
4. 396 Calories; 5.8g Fat; 72.3g Carbs; 15.7g Protein; 4.4g Fiber; 13mg Chol; 484mg Sodium; 200mg Calcium; 4.4mg Iron.