If I had to pick one food to eat for the rest of my life, it would be pasta. I always like lighter ways to enjoy pasta, for lunch or just a less heavy dinner. This recipe falls under light pasta dishes, while still being rich and satisfying in taste. The flavors come from a silky sauce that is basically a reduction of yellow tomatoes and dry white wine. Together with slightly wilted, yet hearty kale and salty feta cheese, it is one of my favorite pasta dishes.Print
Capellini and wilted kale, a silky reduced yellow tomato and wine sauce, tossed with feta cheese.
- 8 Oz Capellini pasta
- 1 Large Yellow tomato (Diced)
- 3 Tbsp Butter
- 4 Cloves Garlic
- 2 Cups Chopped kale
- Splash Chicken stock
- 1 Cup Dry white wine
- Salt and pepper to taste
- Cook pasta according to package directions, but subtracting 2 minutes from cooking time. Reserve 1/4 cup pasta water.
- In a skillet, set to medium heat add butter, garlic, and tomato. Saute until butter and garlic begin to brown. Add kale, stock, wine and pasta water, along with chopped kale. Cook on medium high heat until reduced by half. Remove from heat, toss in pasta and feta. Serve immediately.