Orecchiette with Kale, Bacon, and Sun-Dried Tomatoes

Photo: John Autry; Styling: Cindy Barr
Orecchiette (little ears pasta) is a classic shape that's ideal for this chunky sauce. You can also substitute short pasta shapes like penne or rigatoni. If you can find mild-tasting cavolo nero (black kale), try it here.

Yield:

4 servings (serving size: about 1 1/4 cups)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 350
Fat 9.2 g
Satfat 3.1 g
Monofat 3.4 g
Polyfat 1.3 g
Protein 14.7 g
Carbohydrate 53.7 g
Fiber 4.1 g
Cholesterol 12.4 mg
Iron 3.7 mg
Sodium 486 mg
Calcium 218 mg

Ingredients

8 ounces uncooked orecchiette pasta
5 cups bagged prewashed kale
2 slices center-cut bacon
1/4 cup oil-packed sun-dried tomatoes, drained and roughly chopped
1/2 teaspoon crushed red pepper
3 large garlic cloves, chopped
1/2 teaspoon freshly ground black pepper
3/8 teaspoon salt
1 ounce Parmigiano-Reggiano cheese, shaved
2 tablespoons fresh lemon juice

Preparation

1. Cook pasta in boiling water 8 minutes or until almost tender. Add kale, and cook 2 minutes. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

2. While pasta cooks, cook bacon in a large skillet over medium-high heat 4 minutes or until crisp. Remove bacon from pan with a slotted spoon; crumble and set aside. Reduce heat to medium-low. Add sun-dried tomatoes, crushed red pepper, and garlic to drippings in pan; cook 1 minute, stirring frequently. Add pasta mixture, reserved 1/2 cup cooking liquid, black pepper, and salt to pan; toss to combine. Top pasta mixture evenly with bacon and cheese; drizzle evenly with lemon juice.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ivy Manning,

December 2010