Purple Kale & Cherry Tomato Pasta

Ingredients

Olive oil
6 cloves of garlic (minced)
1 bunch purple kale (chopped)
1 pint cherry tomatoes (halved)
2 Tbsp white wine
6 oz. feta cheese (crumbled)
11 oz. linguine

Handful of basil
Salt
Pepper

***Add some turkey or chicken sausage for extra protein

Instructions

1. Begin cooking pasta according to package directions.
2. Gently heat some olive oil in a large, deep
   saucepan – just enough to coat the bottom. Sauté your purple kale and garlic for a couple of
   minutes, just until the garlic is fragrant and the kale starts to reduce. If the garlic sticks to the
   bottom, just add a little bit of the wine to get it unstuck.
3. Add the cherry tomatoes and continue
   to sauté until the tomatoes just start to release their juices and the kale is softened. Season with
   salt and pepper as desired.
4. Pour the wine into the pan. Let it bubble up and mix into the kale
   and tomatoes.
5. Turn off the heat. Add the basil and most of the feta cheese (save a little for
   topping each serving) to the top of the pan. Don’t bother mixing it in yet, just let it sit, covered,
   until the pasta is ready.
6. Once the pasta is finished cooking, reserve a little bit of the cooking
   water and then drain the pasta and add it to the pan with the kale, tomatoes, basil and feta.
7. Toss to combine all the ingredients and let the feta start to melt in. Stir in a bit of the pasta
   cooking water if it feels too dry.
8. Serve in bowls topped with a little more feta.

 

Thank you Spiral Path Farms!

****This article is for informational and educational purposes only. It does not constitute medical advice, diagnosis, or treatment, and is not a substitute for a conversation with a qualified healthcare provider. Individual health needs vary. If you have questions about your health, we invite you to schedule a consultation with one of our providers.