Everyone loves pasta! Bump up the health factor by adding heart-healthy kale, and combine a little goat cheese for creamy tang!
Any pasta will work for this recipe, so use what you have even if it’s not shell shaped. For better nutrition, substitute whole wheat pasta instead of white.
Created by: Emily Wilson
Tags: Wheat, Gluten, Dairy, Main Dish, Italian, Noodles, Cheese & Dairy, Vegetables, Dinner Party, Weeknight, Kid Friendly, Easy
- Prep & Cook
- Add to Groceries
Ingredients
- Kale
5 Cups - Goat Cheese
4 Ounces - Parmesan Cheese, Grated
3 Tablespoons - Shell Pasta
1/2 Pound - Black Pepper
- Kosher Salt
- Extra Virgin Olive Oil
2 Tablespoons
Kitchen Equipment
- 1 Stove Top
- Colander
- Measuring Cups
- Measuring Spoons
- 1 Mixing Bowl, Large
- 1 Pot, Large (4-6 QT)
Prep Steps
- Separate the leaves of kale from the stems and tear into small pieces to measure the indicated amount. Place in a large bowl and fill with cold water. Let leaves soak for a few minutes. Discard stems.
- Lift kale leaves out of the water and dry thoroughly. If there was a lot of grit left in the bowl, repeat the soaking process until water is clean.
Cook Steps
- Fill a large pot 2/3 high with water and cover. Place over high heat. Proceed with next step as water comes to a boil.
- Once water is boiling, add 1 tablespoon of salt and stir in the pasta shells. Cook until tender but with a slight bite, about 11-12 minutes, or according to the package instructions.
- After you strain the pasta, place the pot back over medium heat. Add olive oil and warm.
- Once oil is warm, add the kale. Season with salt and pepper, then saute until kale softens, about 3-5 minutes. Stir often.
- Once the kale has wilted, add the pasta, goat cheese and Parmesan cheese. Stir until cheeses are melted, then season with salt and pepper to taste. Remove from heat.
- Transfer the kale and goat cheese pasta to a serving bowl or dinner plates. Serve warm!