Cherry Tomato & Kale Linguini

Ingredients:

• 8 oz dry linguine (or other favorite pasta)
• 2 Tbsp olive oil
• 2 Tbsp shallots, chopped
• 3 garlic cloves
• 2 cups chopped kale
• 1 cup fresh cherry tomatoes
• 1/2 cup sun-dried tomatoes packed in oil, drained
• 1/2 tsp black pepper, ground
• 1/2 tsp garlic powder
• 1 Tbsp red chili peppers flakes
• 1 tsp sea salt
• 1/2 cup grated parmesan cheese

Directions:

Step 1
Using a large stock pot set over high heat, bring 6 cups of water to a boil. Sprinkle in salt and add pasta. Cook according to directions on package and reserve 1/2 cup cooking liquid before draining the pasta.

Step 2
Return the pot to medium heat and add the olive oil. Once the oil is hot, add the shallots and garlic and sauté for about 45 seconds.

Step 3
Add reserved pasta water, Sensei kale, cherry tomatoes and drained sun-dried tomatoes, pepper, garlic powder, red chili pepper flakes and sea salt to the shallot and garlic mixture. Cook until the kale is wilted and the tomatoes are blistered.

Step 4
To the same pot, sprinkle in the cheese, stir to combine and then gently fold in pasta. Divide into portions and serve.

Nutrition per serving:

• Calories 369
• Protein 12 g
• Carbohydrates 52 g
• Fiber 4 g
• Total fat 13
• Vitamin A 1948 IU
• Vitamin C 31 mg
• Folate 126 mcg
• Iron 3 mg
• Potassium 441 mg
• Sodium 766 mg