Rigatoni with Kale
I started off by slicing up shallots, then mincing an onion and several garlic cloves. After sautéing the shallots and onion in a little olive oil, I added the garlic. I love the smell when garlic hits a hot pan!
While the shallot-onion mixture was cooking away, I blanched the kale for a few minutes, then added it to the pan along with vegetarian “chicken” and cannellini beans.
After flavoring the veggie mixture with freshly-grated nutmeg (thank you Savory Spice!) and red pepper flakes, I added white wine and lemon juice. Once the sauce simmered for a few minutes, I poured in all the rigatoni and a little bit of pasta water to help finish the sauce.
Even though Jon is skeptical of kale (he said I needed to add a few “yucks” on his behalf to the post), we both enjoyed the healthy pasta.
Rigatoni with kale
1 lb Rigatoni, cooked
4 shallots, thinly sliced
1 onion, minced
3 garlic cloves, minced
1 bunch kale, stems and ribs removed
15 ounces cannellini beans (cooked, or 1 can)
Vegetarian chicken chunks, optional
1/2 cup dry white wine – whatever you want to drink with dinner would be best!
1 Tbsp lemon juice
Red pepper flakes to taste
Freshly grated nutmeg (about 1/2 tsp)
Zest of 1 lemon
Blanch the kale in well-salted water until bright green. Drain and rinse in cold water to stop the cooking.
Sauté the onion and shallots in a little bit of olive oil until they are lightly caramelized. Add a little bit of salt to help the onion and shallots release their liquid. If they begin to stick to the pan, add a little bit of the pasta water.
Add the garlic cloves, red pepper flakes, nutmeg, vegetarian chicken chunks, and cannellini beans to the pan. Cook the “chicken” and beans for a few minutes, then add the kale, white wine, and lemon juice.
Simmer the sauce for a few minutes, then add the cooked rigatoni. Add pasta water to finish the sauce, then cook the rigatoni in the sauce for a minute.
Serve with freshly ground pepper and sprinkled with lemon zest.