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Sun Dried Tomato and Kale Pasta (with a white wine sauce!)

Yields1 Serving

 ½ cup Olive Oil
 1 Bunch of Dino Kale
 8 Cloves of Garlic
 1 tsp Red pepper flakes
 1 Zested lemon
 ½ cup Sun Dried Tomatoes ( in oil)
 ¾ cup Yorkville Cellars Sauvignon Blanc
 10 oz Spaghetti
 ¾ cup Shredded Monzarella

Heat the olive oil over medium heat in a skillet. Once hot, add the kale, red pepper flakes and season with salt and pepper and cook until wilted.
Add the garlic and sauté for 30 seconds until fragrant. Add the sun dried tomatoes, lemon zest and stir to combine.
Add the white wine and cook until alcohol cooks off.
Remove from the heat and stir in the lemon juice. Stir to combine, taste and adjust seasoning as needed.

Cook the pasta according to the package directions. Reserve ½ cup of the pasta water. Drain and toss with sauce, reserved water, cheese and season with salt and pepper as needed. Serve immediately.