Sun Dried Tomato and Cheese Pasta

What You Need:

1/2 C of pine nuts

4 C of tubular pasta

1 1/3 C of water

1 t of olive oil

1/2 red onion, sliced

8 oz. soft goat cheese

1/2 C oil packed sun dried tomatoes, chopped

1/2 t of red pepper flakes

1 t basil

6 T of balsamic vinegar

10 mushrooms, sliced

10 kale leaves, stemmed and chop roughly

How to Make It:

Allow the oven to preheat to 450 degrees and spray the inside and lid of a cast iron Dutch oven with a non stick cooking spray.

Spread the pine nuts in an even layer on a cookie sheet.

While the oven is preheating place the pine nuts in the oven and toast for 3 minutes or until golden, stirring a couple of time for even toasting.

Remove the pine nuts and set aside to cool slightly.

Dump the pasta into the bottom of the prepared Dutch oven.

Pour the water over the pasta and stir to make an even layer.

Scatter the onion slices over the pasta then add the cheese.

Spread the tomatoes over the top and sprinkle evenly with the red pepper flakes and basil.

Pour the vinegar into the pan.

Add in the mushrooms and pine nuts.

Fill the pan with as much of the kale as you can fit in and still have a tight fitting lid.

Bake 45 minutes or until the pasta is tender.

Makes 4 servings

This is a tasty pasta side dish that can be added to any meal.  Want to make it the main course? Add strips of prosciutto or salami to the pan before adding the tomatoes. 

Preparation Time:  approximately 10 minutes

Baking Time:  approximately 45 minutes

Total Time:  approximately 55 minutes

Nutritional Information: (approximate values per serving)

Calories 476; Fat 19g; Carbohydrates 61g; Cholesterol 10 mg; Sodium 299 mg; Protein 18g; Fiber 5g