Cheesy Tomato and Kale Pasta

This is another recipe from one of my favorite food blogs, Recipes for Health. It's easy and mostly contained things I keep in my pantry. It also makes tons of leftovers and reheats well, which is always a plus.

Tomato and Kale Pasta 

1 bunch kale (or any dark greens)
1 tbsp. olive oil
4 cloves garlic, minced
1 can diced tomatoes
1 small can tomato paste
12 oz. whole wheat pasta
2 oz. goat cheese (1/2 a log)
1/3 cup Parmesan cheese (shredded)
basil, oregano, salt and pepper to taste

Heat oven to 350 and begin boiling a pot of water. Heat oil on medium in a saute pan, add the garlic. While it is cooking, puree the tomatoes and tomato paste in a food processor or with an immersion blender to make a smooth sauce.  Add this to the garlic along with basil, oregano, salt, and pepper. Simmer for 10 minutes. Turn down the heat and mix in the goat cheese. The sauce should have a creamy texture.

Stem the kale and rip it into pieces. When the water is boiling, add the kale and cook for 2-3 minutes. Remove with a slotted spoon and place in or run under cold water. Cook the pasta in the same water according to package directions. Squeeze the water out of the kale and roughly chop.

Mix the kale into the tomato sauce. Drain the pasta and place in a large casserole dish. Mix in the sauce and 1/4 cup of Parm. Top with the remaining Parm and bake for 25-30 min. until bubbling.

Serve with a glass of red wine.

The verdict: tasty, but somewhat lacking in seasoning. Some spicy Italian sausage would give it a little more oomph.