Thursday, February 16, 2012

Farfalle with Artichokes and Kale


Need a quick dinner?  Here ya go.  Waiting for the pasta to boil takes longer than anything else. If you can get someone to clean the kitchen for you, you'll be sitting down to the Real Housewives in about 20 minutes!


Farfalle with Artichokes and Kale


1 can non-marinated artichoke hearts (drained, rinsed, and dried with paper towels)
2 cups fresh kale, chopped
3 cloves garlic, minced
pinch of red pepper flakes
1/4 to 1/2 cup white wine
olive oil
1 box farfalle pasta
1/4 cup parmesan cheese
salt to taste

Cook pasta according to package directions. 


Meanwhile, heat olive oil to coat the bottom of the pan over medium heat and add chopped garlic.  Cook for about a minute (don't let garlic burn), and add artichokes.  Raise heat to medium high, saute for 3 minutes, then add kale, red pepper flakes, and salt. Cook until kale is wilted, about 5 minutes, and then add wine to the pan.  Bring it to a boil and simmer until pasta is ready. 
Drain pasta, and add to the pan with the artichokes and kale.  Toss, then add parmesan cheese, salt if necessary, and serve with a little extra parmesan cheese.