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



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

Recipe from

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Nutritional Information

Calories 396
Caloriesfromfat 13 %
Fat 5.8 g
Satfat 2.7 g
Monofat 1.2 g
Polyfat 1.3 g
Protein 15.7 g
Carbohydrate 72.3 g
Fiber 4.4 g
Cholesterol 13 mg
Iron 4.4 mg
Sodium 484 mg
Calcium 200 mg


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


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.