Pennette with Kale and Feta
Feta adds a wonderful salty flavor to this unexpected and delicious dish. You can substitute any leafy green for the kale, such as Swiss chard, spinach or arugula. To add some crunch, top this dish with a handful of toasted pine nuts.
- Kosher salt and freshly ground pepper, to taste
- 12 oz. (375 g) pennette
- 6 Tbs. (3 fl. oz./90 ml) olive oil
- 1 red onion, halved and sliced
- 3 garlic cloves, minced
- 2 bunches kale, tough stems and ribs removed, leaves chopped
- 1 cup (8 fl. oz./250 ml) low-sodium vegetable broth
- 5 oz. (155 g) feta cheese, crumbled (about 1 cup)
- Grated zest of 1 lemon
Bring a large pot of generously salted water to a boil. Cook the pennette according to the package instructions. Reserve 1⁄2 cup (4 fl. oz./125 ml) of the cooking water and drain well. Set aside.
In a large fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the onion, season with salt and pepper, and cook, stirring often, until golden brown, about 8 minutes. Add the garlic and cook just until soft, about 1 minute longer. Add the kale, season with salt and pepper, and sauté until the leaves begin to wilt, about 2 minutes. Add the broth and cook until about half of the liquid is absorbed, about 3 minutes.
Add the pasta and the reserved cooking water to the pan and stir until warmed through. Stir in the remaining 4 Tbs. (2 fl. oz./60 ml) olive oil. Taste and adjust the seasoning, keeping in mind that the feta may be quite salty. Transfer the pasta to a serving bowl and stir in the feta and lemon zest. Serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Pasta Night, by Kate McMillan (Weldon Owen, 2014)