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.