RSS Feed

Orecchiette with Kale, Bacon, and Sun-Dried Tomatoes

Orecchiette with Kale, Bacon, and Sun-Dried Tomatoes


4 servings (serving size: about 1 1/4 cups)


350 calories per serving


• 8 ounces uncooked orecchiette pasta
• 5 cups bagged pre-washed kale
• 2 slices center-cut bacon
• 1/4 cup oil-packed sun-dried tomatoes, drained and roughly chopped
• 1/2 teaspoon crushed red pepper
• 3 large garlic cloves, chopped
• 1/2 teaspoon freshly ground black pepper
• 3/8 teaspoon salt
• 1 ounce Parmigiano-Reggiano cheese, shaved
• 2 tablespoons fresh lemon juice


1.)  Cook pasta in boiling water 8 minutes or until almost tender. Add kale, and cook 2 minutes. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
2.)  While pasta cooks, cook bacon in a large skillet over medium-high heat 4 minutes or until crisp. Remove bacon from pan with a slotted spoon; crumble and set aside. Reduce heat to medium-low. Add sun-dried tomatoes, crushed red pepper, and garlic to drippings in pan; cook 1 minute, stirring frequently. Add pasta mixture, reserved 1/2 cup cooking liquid, black pepper, and salt to pan; toss to combine. Top pasta mixture evenly with bacon and cheese; drizzle evenly with lemon juice.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: