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.
Note: Substitute 1 cup thawed frozen chopped kale for fresh, if desired.
Instead of the sun-dried tomatoes, I used a 1/2 pound of oven-roasted (with olive oil, garlic & thyme) roma tomatoes that I had in the freezer , and omitted the reserved liquid and oregano. Excellent dish! Worthy of a dinner party
I tried this because I had some extra kale to get rid of, but this was pretty good. I did reduce the amount of pasta by 1/3 (as most recipes call for too much), and as I recall we added a bit of parmesan to the top. I love almost anything with goat cheese and it's a good way to make greens edible, so this is definitely something I would make again.
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