Prep Time5 minsCook Time20 minsTotal Time25 mins

 3 tbsp olive oil
 6 cups packed fresh kale leaves
  tsp salt
 4.50 cups water
 1 pint cherry tomatoes, halved
 3 cups whole-wheat pasta, uncooked
 3 garlic cloves, minced
 salt and pepper to taste
 2 tbsp extra virgin olive oil
 ¼ cup crumbled feta cheese

1

Heat olive oil in a large saucepan.

2

Add kale leaves and salt; cook over medium heat, stirring frequently, for 2 minutes.

3

Remove from heat; add water, halved tomatoes, pasta, garlic, salt and pepper.

4

Cook over high heat and bring to a boil.

5

Reduce heat to a simmer and continue to cook for 13 to 15 minutes, or until pasta is thoroughly cooked and water reduced. Stir occasionally.

6

Remove from heat and let stand 2 minutes.

7

Drizzle with extra virgin olive oil.

8

Stir in crumbled feta cheese.

Ingredients

 3 tbsp olive oil
 6 cups packed fresh kale leaves
  tsp salt
 4.50 cups water
 1 pint cherry tomatoes, halved
 3 cups whole-wheat pasta, uncooked
 3 garlic cloves, minced
 salt and pepper to taste
 2 tbsp extra virgin olive oil
 ¼ cup crumbled feta cheese

Directions

1

Heat olive oil in a large saucepan.

2

Add kale leaves and salt; cook over medium heat, stirring frequently, for 2 minutes.

3

Remove from heat; add water, halved tomatoes, pasta, garlic, salt and pepper.

4

Cook over high heat and bring to a boil.

5

Reduce heat to a simmer and continue to cook for 13 to 15 minutes, or until pasta is thoroughly cooked and water reduced. Stir occasionally.

6

Remove from heat and let stand 2 minutes.

7

Drizzle with extra virgin olive oil.

8

Stir in crumbled feta cheese.

Kale and Feta Pasta (4 servings)