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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
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
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