Yield
4 servings (serving size: 1 1/2 cups)

How to Make It

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.

Step 2

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.

Step 3

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

Step 4

Note: Substitute 1 cup thawed frozen chopped kale for fresh, if desired.

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