I love fail-proof recipes that are both simple and healthy. When I get home from work, the last thing I want to do is fuss around the kitchen making something that won’t be ready to eat until after 8pm. That’s why when I saw a recipe for pasta with kale, cherry tomatoes, and feta cheese, I knew I wanted to make a variation of it for myself.
3 tablespoons olive oil
6 to 8 cups packed fresh kale leaves
⅛ teaspoon salt
4-1/2 cups water
1 pint cherry tomatoes, halved
1 package angel hair pasta
2 garlic cloves, minced
salt & pepper, to taste
2 tablespoons olive oil
½-cup crumbled feta cheese (or more, if desired)
Heat olive oil in a large pot
Add kale and salt to pot; cook over low-to-medium heat while stirring frequently for 3 minutes Remove from heat; add water, tomatoes, garlic, pasta, salt and pepper.
Cook over high heat and bring to a boil.
Reduce heat to a simmer and continue to cook for 13 to 15 minutes, or until pasta is thoroughly cooked and water reduced. Stir occasionally.
Remove from heat and let stand 2 minutes.
Drizzle with olive oil.
Stir in crumbled feta cheese.
Taste for seasoning and adjust accordingly.