This is a perfect last minute, affordable, healthy summer meal. Healthy if you don’t eat the entire bowl like I did because it’s so ridiculously addicting.
The shallot, garlic, lemon, and red pepper flakes give it loads of flavor. The goat cheese makes it ridiculously creamy. By chopping the kale into tiny bites you are never overwhelmed by it, you just kind of trick yourself into eating a ton of kale via cheesy carbs. I didn’t even add salt or parmesan at the end, the pasta is so delicious on its own.
Inspired by TwoPeasAndTheirPod
12 ounces pasta (I used whole wheat farfalle)
5 ounces goat cheese (I used the herb flavored kind… also I realize those little goat cheese’ come in 4 ounce packages and you could probably pull this off with just 4 ounces but why not get a second package and then eat the rest with a spoon the following day like I did?)
1 tablespoon olive oil
1 medium shallot, diced
Red pepper flake, to taste (I got aggressive)
Zest of one lemon
Juice of one lemon
2 garlic cloves, minced
1 bunch of kale (up to you how much kale you want to pack this pasta with)
Get the pasta cooking in boiling salted water according to package directions while you start on the sauce.
In large skillet, heat olive oil over medium-high heat. Add shallot and garlic (careful not to burn… adjust heat as needed). Cook until tender, 4-5 minutes. Add red pepper flakes. Stir in kale, lemon zest and lemon juice. Cook a minute or so until kale is wilted/tender.
Save a half cup of the past water. Drain pasta and return to pot. Crumble goat cheese over hot past and stir until creamy. Pour pasta into sauté pan (off the heat) and toss everything together. I seasoned with black pepper but didn’t feel it needed salt. You can thin the sauce out with pasta water if necessary; I ended up adding a tablespoon to loosen it up. Serve immediately.