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Lilly’s Table

 
 
Winter Puttanesca
© Lillys-Table.com Photo of Goat Cheese & Kale Pasta
 

Tags: Gluten-Free Low-Glycemic nuts vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Goat Cheese & Kale Pasta

from Goat Cheese & Kale Pasta Puttanesca, the Week of June 10, 2012.
View the next recipe for this meal.

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.

Ingredients

  • ½ lb pasta, whole-wheat or brown-rice spaghetti or fettucine
  • 1 bunch kale
  • ¼ cup almond flour
  • 2 cloves garlic, finely minced
  • ½ tablespoon olive oil
  • ½ tablespoon fresh oregano, crumbled
  • 4 ounces goat cheese

Serving Size: 2 People

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Preparation Instructions

Bring a large pot of water to a boil. Add the pasta when ready.

Thinly slice the kale into thin strips.

Toss together the almond flour, garlic, olive oil, and oregano. Place in a dry skillet over medium heat. Sear. Flip. Continue to sear and flip until the crumbs are golden. Remove.

When the pasta is about 1 minute from being el dente, add the shredded kale. Cook until the kale & pasta are just tender. Strain reserving some of the hot pasta liquid.

Pour in about 1/4 cup of the hot pasta water into the serving bowl. Whisk in the crumbled goat cheese. When the cheese is melted, toss in the kale & pasta.

Sprinkle in most of the garlic-almond crumbs and fold together.

Garnish with a sprinkle of the crumbs & an extra crumble of the goat cheese.