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Prep
Difficulty
Medium
Time
Estimate
30 mins
Bread and assemble the cheese sticks. Place in the freezer. Start the marinara sauce. Once it is all in the pot and simmering, bring the water up to a boil. As soon as you add the pasta to the boiling water, slice the kale and start searing the cheese. Toss the kale and pasta and top with the marinara sauce. Serve with the cheese sticks on top or alongside.
They are crispy, yet melt in your mouth. Sticks of provolone are crusted in breadcrumbs or almond flour and seared lightly until golden. Start with a slab of provolone rather than the thin sandwich slices. Any deli that slices cheese could help you out with a slab, about an inch thick is ideal.
When you make your own from roasted canned tomatoes you can control the amount of salt, sugar and preservatives- not to mention the flavor.
This simple recipe can be elaborated upon by adding your favorite spices, herbs and flavors.
Creamy goat cheese, strands of kale & a sprinkle of garlic-almond crumbs for an extra boost of flavor coat long pasta such as fettucine or spaghetti.
