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Farmhouse Pasta

Want to add meat to this meal? Consider strips of salami or prosciutto.

Recipe information

  • Yield

    serves 2

Ingredients

Olive oil spray
1/4 cup pine nuts
2 cups rigatoni or other tubular pasta
1/2 teaspoon olive oil
1/4 medium red onion, sliced
4 ounces soft goat cheese
1/4 cup oil-packed sun-dried tomatoes, chopped
1/4 teaspoon red pepper flakes
1 tablespoon chopped fresh basil
3 tablespoons balsamic vinegar
5 mushrooms, sliced
5 to 7 large kale leaves, stemmed and roughly chopped (about 2 cups; see page 30 for advice on removing stems)

Preparation

  1. Step 1

    Preheat the oven to 450°F.

    Step 2

    Spray the inside and lid of a cast-iron Dutch oven with olive oil.

    Step 3

    While the oven is preheating, place the pine nuts on a cookie sheet in the oven to lightly toast. Keep an eye on them, as they will take only a couple of minutes to turn golden. Remove from the oven and let cool.

    Step 4

    Pour the pasta into the pot, add 2/3 cup water, and stir to make an even layer.

    Step 5

    Scatter on the onion and distribute the goat cheese in chunks.

    Step 6

    Distribute the sun-dried tomatoes on top of the cheese and sprinkle with the red pepper flakes, basil, and vinegar.

    Step 7

    Add the mushrooms and finish with as much kale as you can fit into the pot. Make sure the lid fits tightly.

    Step 8

    Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

  2. nutrition information

    Step 9

    Calories: 476

    Step 10

    Protein: 18g

    Step 11

    Carbohydrates: 61g

    Step 12

    Fat: 19g

    Step 13

    Cholesterol: 10mg

    Step 14

    Sodium: 299mg

    Step 15

    Fiber: 5g

Glorious One-Pot Meals
TagsRigatoniPastaPine NutNutGoat CheeseCheeseDairySun-Dried TomatoTomatoVegetableMushroomKaleLeafy GreensBasilHerbs & SpicesMainDinnerVegetarianEasyOne-Pot MealsWeeknight MealsOven BakeDutch OvenCookbooks
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