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1
Put the tomatoes in a small shallow bowl.
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2
Pour in the water.
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3
Stir.
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4
Set aside.
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5
Prepare the pasta using the package directions, omitting the salt and oil and cooking until still firm when you bite into it (start tasting 3 minutes before the package says it will be done).
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6
Drain well in a colander.
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7
Return to the pot.
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8
Cover and set aside.
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9
Meanwhile, in a large skillet, heat the oil over medium heat, swirling to coat the bottom.
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10
Cook the garlic and red pepper flakes for 30 to 60 seconds, or until the garlic becomes aromatic and begins to brown.
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11
Stir in the kale.
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12
Drain the tomatoes, combining the soaking liquid with enough water to equal 3/4 cup.
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13
Pour the liquid into the kale mixture.
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14
Chop the tomatoes.
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15
Stir into the kale mixture.
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16
Increase the heat to medium high and bring to a boil.
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17
Reduce the heat and simmer, covered, for 5 to 10 minutes, or until the kale has wilted and is slightly tender.
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18
Stir into the pasta.
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19
Before serving, sprinkle with the feta.
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20
Vary the flavor of this dish by replacing the feta cheese with 1/4 cup minced green olives or black olives, such as kalamata or nicoise.
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21
(Per Serving)
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22
Calories: 417
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23
Total Fat: 8.5g
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24
Saturated: 3.0g
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25
Trans: 0.0g
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26
Polyunsaturated: 2.0g
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27
Monounsaturated: 2.0g
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28
Cholesterol: 15mg
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29
Sodium: 266mg
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30
Carbohydrates: 72g
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31
Fiber: 8g
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32
Sugars: 3g
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33
Protein: 20g
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34
Dietary Exchanges
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35
4 Starch
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36
2 Vegetable
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37
1/2 Lean Meat
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38
1/2 Fat
