With my Dad being Italian and my Mom Mexican, it’s safe to say that I’m a lover of the two cuisines. They both offer an enormous amount of good food, and that’s what I live for {well, mostly}.When Cal-Organics was kind enough to send me this incredible bunch of gorgeous kale, I knew I wanted to use it in a recipe, but I wasn’t exactly sure how. I’d never had kale before, so not only did I not know how it tasted, but I had no clue what to pair it with.
Here’s what I did know; that Cal-Organic has been dedicated to organic farming and maintaining a balance with nature for over 25 years. That’s definitely something to feel good about when it comes to feeding my family. With this knowledge, I knew that, however it was prepared, I couldn’t go wrong.
What I decided on was this delicious pasta dish. We’re big cheese lovers here, so when I found this recipe, I had to make it. The great thing about pasta is that is freezes well, which means I can make a double batch and freeze half for a quick meal in a pinch. Just reheat and serve.
15 minPrep Time
20 minCook Time
35 minTotal Time
Yields 4-6
Ingredients
- 5 C of kale, washed and torn into small pieces; stems discarded
- 1/2 lb medium shell pasta
- 4 oz goat cheese
- 3 Tbsp freshly grated Parmesan cheese
- 2 Tbsp olive oil
- Salt and pepper
Instructions
- Cook pasta according to package directions
- In pan used to cook pasta, heat oil until warm; add kale
- Season with salt and pepper; cook until kale about 3-5, until wilted, stirring often
- Add the cheeses and pasta, stirring until cheese is melted
- Season with salt and pepper to taste
- Place in a covered 9 x 11 freezer-to-oven container and freeze until ready to use
- Stir and microwave for another 5-8 min on high; stir again
Notes
Serve with garlic bread and a nice salad
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