1 package Longhorn Lemon Pepper pasta
1 tablespoon olive oil
1 medium shallot, diced
2 cloves garlic, minced
Dash of crushed red pepper flakes
1 small bunch kale (about 5 cups), coarsely chopped, stems removed
5 ounces goat cheese
Salt and black pepper, to taste
- Bring a large pot of water to boil and cook pasta according to package directions.
- In a large skillet, heat the olive oil over medium-high heat. Add the shallot and garlic. Cook until tender, about 4-5 minutes. Add a dash of crushed red pepper flakes. Stir in the chopped kale. Cook until kale leaves are wilted and tender.
- Carefully drain the pasta. Return to pot. Crumble the goat cheese over the hot pasta and stir until creamy. Add the kale mixture. Season with salt and black pepper, to taste. Serve immediately.