Ingredients

The following ingredients have 5 Servings
  • 12 ounces pasta (we used DeLallo's Organic Whole Wheat Farfalle)
  • 1 tablespoon olive oil
  • 1 medium shallot (diced)
  • 2 cloves garlic (minced)
  • Dash of crushed red pepper flakes
  • Zest of 1 large lemon
  • Juice of 1 large lemon
  • 1 small bunch kale (about 5 cups, coarsely chopped, stems removed)
  • 5 ounces goat cheese
  • Salt and black pepper (to taste)

Instruction

  • Bring a large pot of water to boil. Salt the water and cook pasta according to package directions.
  • In a large skillet, heat the olive oil over medium-high heat. Add the shallot and garlic. Cook until tender, about 4-5 minutes. Add a dash of crushed red pepper flakes. Stir in the chopped kale. Stir and add the lemon zest and lemon juice. Cook until kale leaves are wilted and tender.
  • Carefully drain the pasta. Return to pot. Crumble the goat cheese over the hot pasta and stir until creamy. Add the kale/lemon mixture. Season with salt and black pepper, to taste. Serve immediately.