Gluten-Free Pasta and Cheese with Kale
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 632
- Total Fat
- 20
- Saturated Fat
- 10
- Carbohydrates
- 94
- Dietary Fiber
- 8
- Sugar
- 1
- Protein
- 22
- Cholesterol
- 42
- Sodium
- 512
- Total: 25 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 10 min
Ingredients
Salt
16 ounces gluten-free pasta (the macaroni shape is traditional, but penne is best)
4 ounces grated Cheddar
4 ounces soft goat cheese (cream cheese at room temperature works well too)
1 bunch lacinato kale, stems removed, leaves torn into bite-size pieces
Directions
- Cook the pasta. Set a large pot of water over high heat. Add enough salt to make the water taste like the ocean (that's usually about 1/4 cup). When the water comes to a boil, pour in the pasta. Stir it continuously for the first minute. Cook the pasta according to the directions on the package. Each gluten-free pasta cooks differently. You are looking to cook the pasta until it has softened but still has a good bite. That's usually around 8 to 10 minutes.
- Set up the sauce. Spread the Cheddar over the bottom of a large bowl. Dot the top of the Cheddar with the goat cheese. Toss in the kale leaves.
- Finish the dish. When the pasta is cooked al dente, use a slotted spoon to transfer it to the bowl, on top of the cheeses and kale. Transfer about 1/2 cup of the pasta cooking water as well to the bowl. Do not stir. Let it sit for 5 minutes.
- After 5 minutes, stir up the cheeses and pasta. You should have a good, creamy sauce. If it's not quite creamy enough yet, add a few more tablespoons of pasta water. Serve immediately.