Goat Cheese Lemon Pasta with Kale
Recipe from Two Peas and Their Pod
This fresh and flavorful pasta dish takes less than 30 minutes to make!
- 12 ounces pasta we used DeLallo's Organic Whole Wheat Farfalle
- 1 tablespoon olive oil
- 1 medium shallot diced
- 2 cloves garlic minced
- Dash of crushed red pepper flakes
- Zest of 1 large lemon
- Juice of 1 large lemon
- 1 small bunch kale about 5 cups, coarsely chopped, stems removed
- 5 ounces goat cheese
- Salt and black pepper to taste
Bring a large pot of water to boil. Salt the water and cook pasta according to package directions.
In a large skillet, heat the olive oil over medium-high heat. Add the shallot and garlic. Cook until tender, about 4-5 minutes. Add a dash of crushed red pepper flakes. Stir in the chopped kale. Stir and add the lemon zest and lemon juice. Cook until kale leaves are wilted and tender.
Carefully drain the pasta. Return to pot. Crumble the goat cheese over the hot pasta and stir until creamy. Add the kale/lemon mixture. Season with salt and black pepper, to taste. Serve immediately.