Vegetarian Whole Wheat Pasta with Fried Kale, Tomato Sauce, and Goat Cheese
- 8 oz. Garofalo Whole Wheat Fusilli (or other pasta variety and shape of your choice)
- 1 tsp. salt, for pasta cooking water
- 2 tsp. + 2 tsp. olive oil
- 1/3 cup chopped red onion or shallots
- 2-3 large garlic cloves, finely minced
- 2-3 T chopped fresh Italian flat-leaf parsley
- 1 T chopped fresh thyme leaves
- 1/2 cup chicken or vegetable stock
- 1 can (14.5 oz.) canned petite dice tomatoes plus juice
- generous pinch of red pepper flakes
- 8 oz. chopped kale leaves (about 8 cups; you can use less if you don't have garden kale)
- salt and fresh ground black pepper to taste
- 4 oz. crumbled goat cheese
- This recipe is vegetarian
- Produce
- 8 oz. chopped kale (8 leaves cups)
- Italian flat-leaf parsley, fresh (2 T)
- Red onion or shallots (1/3 cup)
- Thyme, fresh leaves (1 T)
- Tomatoes plus, canned petite juice (1 can)
- Canned Goods
- Chicken or vegetable stock (1/2 cup)
- Cooking & Baking
- Garlic cloves, large (2)
- Olive oil (4 tsp.)
- Red pepper flakes (1 generous pinch)
- Salt (1 tsp.)
- Salt and fresh ground black pepper (1)
- Pasta & Grains
- Garofalo whole wheat fusilli (8 oz.)
- Dairy
- Goat cheese (4 oz.)
Preparation
Read recipe preparation on kalynskitchen.com
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Published September 17, 2012 (5 months ago).
281 people saved this recipe.
