Categories: Pasta

Ingredients

• 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
• 1/2-cup crumbled feta cheese

Directions

1. Heat olive oil in a stockpot.

2. Add kale leaves and salt; cook over medium heat, stirring frequently, for 2 minutes.

3. Remove from heat; add water, halved tomatoes, pasta, garlic, salt and pepper.

4. Cook over high heat and bring to a boil.

5. 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.

6. Remove from heat and let stand 2 minutes.

7. Drizzle with Extra Virgin Olive Oil.

8. Stir in crumbled feta cheese.

9. Taste for seasoning and adjust accordingly.

10. Serve immediately.

Email to a friend | Print this recipe | Back