Yes another one pot pasta. Be shocked! This recipe caused me to use up stuff I had in the fridge, namely feta and kale (can you see why it attracted me?). Easy to put together, I sauteed the garlic with the kale but feel free to follow the true recipe.
- 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 (8-ounces) Fettuccine Pasta
- 3 garlic cloves, minced
- salt and fresh ground pepper, to taste
- 2 tablespoons Extra Virgin Olive Oil
- ½-cup crumbled feta cheese
Heat olive oil in a stockpot.
Add kale leaves and salt; cook over medium heat, stirring frequently, for 2 minutes.
Remove from heat; add water, halved tomatoes, pasta, garlic, 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 Extra Virgin Olive Oil.
Stir in crumbled feta cheese.
Taste for seasoning and adjust accordingly.