Rigatoni with Goat Cheese, Sun-dried Tomatoes, and Kale

By Lv2Cook

Ingredients

• 1/2 cup sun-dried tomato sprinkles
• 2 cups boiling water
• 1/2 teaspoon chili oil (or vegetable oil)
• 1/4 cup minced shallots
• 6 garlic cloves 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 (2 ounces) crumbled goat cheese

Details

Servings 1

Preparation

Step 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.

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.

Combine the pasta, kale mixture, and goat cheese in a large bowl, and toss well.

Serving Size: 1 1/2 cups