Tuscany Sun-Dried Pasta

Name: Tuscany Sun-Dried Pasta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoons extra-virgin olive oil, plus more, to taste; 3 shallots, thinly sliced; 1 large fennel bulb, thinly sliced; 3 cloves garlic, sliced; 1/4 teaspoon red pepper flakes; 1/4 cup sage, chopped; 1/2 teaspoon sea salt, plus more, to taste; freshly ground black pepper, to taste; 12 ounces Toscani or fusilli pasta; 1/4 cup dry white wine; 8 cups kale leaves, torn; 8 oil-packed sun-dried tomatoes, chopped; 1/4 cup walnuts, chopped and toasted; 2 tablespoons fresh lemon juice; pecorino cheese, to taste, grated

Pasta Stove-Top Italian

Time: 30 minutes

Yield: 4 servings

About

Whether you're dreaming of its beautiful beaches or rolling hillsides, this Tuscany Sun-Dried Pasta will take you there! Sunny days are sure to be ahead no matter where you eat a plateful of this fresh pasta dish that's tossed with some perfectly tender veggies and a light, citrusy sauce. In under 30 minutes, Tuscany Sun-Dried Pasta will be taking you to the delicious Italian destination of your choosing! Ah, it's just the best!

Ingredients

2 tablespoons extra-virgin olive oil, plus more, to taste
3 shallots, thinly sliced
1 large fennel bulb, thinly sliced
3 cloves garlic, sliced
1/4 teaspoon red pepper flakes
1/4 cup sage, chopped
1/2 teaspoon sea salt, plus more, to taste
freshly ground black pepper, to taste
12 ounces Toscani or fusilli pasta
1/4 cup dry white wine
8 cups kale leaves, torn
8 oil-packed sun-dried tomatoes, chopped
1/4 cup walnuts, chopped and toasted
2 tablespoons fresh lemon juice
pecorino cheese, to taste, grated

Directions

Step 1 -In a large skillet over medium heat, add 2 tablespoons of the oil.

Step 2 -Add the shallots, the fennel, the garlic, the red pepper flakes, the sage, 1/2 teaspoon of the salt, and the pepper to the heated oil and cook until the fennel is tender, about 8 minutes.

Step 3 -While the fennel mixture is cooking, in a large pot of salted, boiling water, cook the pasta to al dente, according to the package directions. Drain the water.

Step 4 -Add the wine to the fennel mixture and cook until it reduces, about 30 seconds.

Step 5 -Reduce the heat to low. Add the kale to the fennel mixture and toss until it has just wilted.

Step 6 -Add the cooked pasta into the sauce mixture.

Step 7 -Add the tomatoes, the walnuts, and the lemon juice to the pasta mixture and toss to combine.

Step 8 -Season the pasta with the extra salt and the pepper. Drizzle with the extra oil.

Step 9 -Serve the pasta sprinkled with the pecorino cheese.

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