Found on Cooking Light
- 8 ounces uncooked orecchiette pasta
- 5 cups bagged prewashed kale
- 2 slices center-cut bacon
- 1/4 cup oil-packed sun-dried tomatoes, drained and roughly chopped
- 1/2 teaspoon crushed red pepper
- 3 large garlic cloves, chopped
- 1/2 teaspoon freshly ground black pepper
- 3/8 teaspoon salt
- 1 ounce Parmigiano-Reggiano cheese, shaved
- 2 tablespoons fresh lemon juice
Directions:
1. Cook pasta in boiling water 8 minutes or until almost tender. Add kale, and cook 2 minutes. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
2. While pasta cooks, cook bacon in a large skillet over medium-high heat 4 minutes or until crisp. Remove bacon from pan with a slotted spoon; crumble and set aside. Reduce heat to medium-low. Add sun-dried tomatoes, crushed red pepper, and garlic to drippings in pan; cook 1 minute, stirring frequently. Add pasta mixture, reserved 1/2 cup cooking liquid, black pepper, and salt to pan; toss to combine. Top pasta mixture evenly with bacon and cheese; drizzle evenly with lemon juice.
Note to Self: This was really good. Surprisingly good. I have never eaten Kale or purchased it and was excited to give something new and healthy a try. I had bought most of the ingredients but as the week went on, I just wasn't excited about making it anymore. And truth be told, I think I was afraid to try the Kale. I have no idea why. In fact, I left it to the last meal and then made Chris cook it and told him to just make due with the missing ingredients. At the last minute however, I decided to run and grab the right kind of pasta and the tomatoes. I am so glad I caved because this was so good. I think any pasta would have worked but the tomatoes are a must. The flavors all go so well together. The best part, ALL the kids ate it and LOVED it!
1. Cook pasta in boiling water 8 minutes or until almost tender. Add kale, and cook 2 minutes. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
2. While pasta cooks, cook bacon in a large skillet over medium-high heat 4 minutes or until crisp. Remove bacon from pan with a slotted spoon; crumble and set aside. Reduce heat to medium-low. Add sun-dried tomatoes, crushed red pepper, and garlic to drippings in pan; cook 1 minute, stirring frequently. Add pasta mixture, reserved 1/2 cup cooking liquid, black pepper, and salt to pan; toss to combine. Top pasta mixture evenly with bacon and cheese; drizzle evenly with lemon juice.
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