Description
Ready for some grown up shells and cheese? This luxurious goat cheese pasta with sun dried tomatoes and kale is simple to make and will elevate those classic pasta shells with only a few ingredients. Serve with your favorite grated cheese for a rich and satisfying meal.
Ingredients
Scale
- 8 ounces medium pasta shells
- 2 tablespoon olive oil
- 2 garlic cloves, minced
- 4 ounces goat cheese
- 2 tablespoons pecorino romano cheese
- 1/3 cup thinly sliced sun dried tomatoes
- 1 cup baby kale
- Coarse salt, to taste
Instructions
- Cook pasta according to package directions for al dente in salted, boiling water. Reserve 1 cup of pasta water before draining. Set aside.
- Heat olive oil over medium, and add minced garlic. Sauté until fragrant, about 30 seconds.
- Add goat cheese, pecorino cheese, and 1/2 cup pasta water. Allow goat cheese to melt, stirring as needed.
- Return pasta to the pot along with sun dried tomatoes and kale. Stir to coat and continue cooking until the kale is wilted. If needed, add pasta water to keep the sauce hydrated and creamy.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Shells
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 361
- Sugar: 3.3 g
- Sodium: 724.1 mg
- Fat: 14 g
- Saturated Fat: 5.3 g
- Carbohydrates: 45.7 g
- Fiber: 2.5 g
- Protein: 13.6 g
- Cholesterol: 13.1 mg
