4 servings (serving size: 1 1/2 cups)

How to Make It

Step 1

Combine tomato sprinkles and boiling water in a bowl; let stand 30 minutes. Drain tomatoes in a sieve over a bowl, reserving 1/2 cup liquid.

Step 2

Heat oil in a large nonstick skillet over medium-high heat. Add shallots and garlic; sauté 1 minute. Add kale; sauté 3 minutes or until wilted. Add tomatoes; sauté 2 minutes. Add reserved 1/2 cup liquid, oregano, salt, and pepper. Reduce heat; simmer 3 minutes or until kale is tender.

Step 3

Combine the pasta, kale mixture, and goat cheese in a large bowl, and toss well.

Step 4

Note: Substitute 1 cup thawed frozen chopped kale for fresh, if desired.

Ratings & Reviews

MellyPalisades's Review

April 02, 2012
Instead of the sun-dried tomatoes, I used a 1/2 pound of oven-roasted (with olive oil, garlic & thyme) roma tomatoes that I had in the freezer , and omitted the reserved liquid and oregano. Excellent dish! Worthy of a dinner party

KimS65's Review

February 04, 2010
First time I had ever used kale...yum! My kids aren't huge fans of goat cheese, but with it melted throughout the whole dish, they liked it.

detailaddict's Review

October 28, 2009
I tried this because I had some extra kale to get rid of, but this was pretty good. I did reduce the amount of pasta by 1/3 (as most recipes call for too much), and as I recall we added a bit of parmesan to the top. I love almost anything with goat cheese and it's a good way to make greens edible, so this is definitely something I would make again.