Pasta with Kale
Hthaiwon Layne
Quick, easy, delicious dinner!
ingredients
- 1/2 cup sun-dried tomatoes
- 1 pound dried pasta (penne, rigatoni, or twists)
- 2 tablespoons extra-virgin olive oil
- 1 large onion, thinly sliced
- 1/4 teaspoon hot red pepper flakes
- 1 pound kale, coarse stems and midribs removed, coarsely chopped
- 4 cloves garlic, minced
- 2 tablespoons capers with 1 tablespoon of their juice
- salt to taste
- 3/4 cup freshly grated Parmesan cheese (optional)
directions
- 1
Soak the sun-dried tomatoes in hot water until they are soft, about 10 minutes. Drain, cut into pieces, and reserve.
- 2
Begin cooking pasta. While the pasta is cooking, heat the olive oil in a large skillet and sauté the onion over med-high heat until golden. Add the red pepper flakes and the sun-dried tomatoes, and stir-fry for one minute more.
- 3
Add the kale, tossing well to wilt. Add the garlic and cook, stirring frequently for 5 minutes. Add the capers and their juice and remove from heat.
- 4
When the pasta is cooked al dente, remove from heat, drain well, and mix it with the kale. Add salt to taste. Serve with the grated Parmesan cheese, if desired.
notes
Adapted from Eating Well for Optimum Health, Andrew Weil M.D.
Source: Jen Kettell
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