16 oz. dry pasta shells (medium size)
1 bunch of kale, about 8 cups, trimmed and
chopped, stems removed
12 oz. cherry tomatoes, slice din half
3 Tbsp. olive oil
1 large lemon, juiced
½ tsp. chili powder
½ cup or 5 oz. Parmesan cheese
¾ cup breadcrumbs
Pre-chopped kale FTW. It had some stems still attached but like honestly who cares.
Preheat oven to 350 degrees F and bring a large pot of
water to boil. Add the pasta and about ½ tsp salt to the water. Boil pasta for
about 6 minutes.
While pasta is cooking, trim the kale and slice the
tomatoes in half.
When pasta is not quite al dente, ad the kale to the boiling water.
 |
| I didn't really measure - I just added until the pot was full. |
Stir and boil another 3 minutes.
Drain the water. Transfer the pasta and kale back into
the large pot.
Add the olive oil, tomatoes, lemon juice and chili
powder. Stir.
Add parmesan and breadcrumbs and stir again.
Pour the contents of the pot into a 9x13-inch baking
dish. Bake at 350 degrees for about 25 minutes, uncovered.
 |
| Voila! |
My Rating: 5/5 "So this is generally a nice pasta dish with a variety of textures and veggie flavors. But what really sells it is that chili powder. The hint of pizzazz is what elevates this from yummy to magnificent!"
Comments
Post a Comment