Pasta with Kale and Sun-Dried Tomatoes

Preparation

1. Step 1

   Put the tomatoes in a small shallow bowl. Pour in the water. Stir. Set aside.

   Step 2

   Prepare the pasta using the package directions, omitting the salt and oil and cooking until still firm when you bite into it (start tasting 3 minutes before the package says it will be done). Drain well in a colander. Return to the pot. Cover and set aside.

   Step 3

   Meanwhile, in a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the garlic and red pepper flakes for 30 to 60 seconds, or until the garlic becomes aromatic and begins to brown. Stir in the kale.

   Step 4

   Drain the tomatoes, combining the soaking liquid with enough water to equal 3/4 cup. Pour the liquid into the kale mixture. Chop the tomatoes. Stir into the kale mixture. Increase the heat to medium high and bring to a boil. Reduce the heat and simmer, covered, for 5 to 10 minutes, or until the kale has wilted and is slightly tender. Stir into the pasta. Before serving, sprinkle with the feta.

2. Cook’s Tip

   Step 5

   Vary the flavor of this dish by replacing the feta cheese with 1/4 cup minced green olives or black olives, such as kalamata or niçoise.

3. nutrition information

   Step 6

   (Per Serving)

   Step 7

   Calories: 417

   Step 8

   Total Fat: 8.5g

   Step 9

   Saturated: 3.0g

   Step 10

   Trans: 0.0g

   Step 11

   Polyunsaturated: 2.0g

   Step 12

   Monounsaturated: 2.0g

   Step 13

   Cholesterol: 15mg

   Step 14

   Sodium: 266mg

   Step 15

   Carbohydrates: 72g

   Step 16

   Fiber: 8g

   Step 17

   Sugars: 3g

   Step 18

   Protein: 20g

   Step 19

   Dietary Exchanges

   Step 20

   4 Starch

   Step 21

   2 Vegetable

   Step 22

   1/2 Lean Meat

   Step 23

   1/2 Fat