Rotini With Kale, Roasted Peppers and Pine Nuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Loaded with flavor, color, and texture, this pasta dish with chopped kale, roasted red bell peppers, pine nuts, and grated cheese makes a great one-dish dinner. Ingredients:
1 box barilla veggie rotini |
4 tablespoons extra virgin olive oil |
1 clove garlic |
1 bunch kale, chopped |
1/3 cup white wine |
3 roasted red peppers, diced |
salt to taste |
black pepper to taste |
1/4 cup pine nuts, toasted |
1/2 cup pecorino cheese, grated |
Directions:
1. Bring a large pot of water to a boil.
2. In a large skillet, cook garlic in olive oil for 1-2 minutes or until slightly yellow in color. Add kale and saute for 3-4 minutes. Deglaze with white wine. ADD the roasted red bell peppers and season with salt and pepper.
3. In a separate skillet, toast pine nuts until slightly browned, then remove and set aside.
4. Cook pasta, drain and toss with sauce. Remove from heat and add pine nuts and cheese. Stir to combine and serve.
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