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

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 396
  • Calories from fat: 13%
  • Fat: 5.8g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 1.3g
  • Protein: 15.7g
  • Carbohydrate: 72.3g
  • Fiber: 4.4g
  • Cholesterol: 13mg
  • Iron: 4.4mg
  • Sodium: 484mg
  • Calcium: 200mg


  • 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


  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.
  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.
  3. Combine the pasta, kale mixture, and goat cheese in a large bowl, and toss well.
  4. Note: Substitute 1 cup thawed frozen chopped kale for fresh, if desired.
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