The Recipe

Orecchiette with Kale, Bacon, and Sun-Dried Tomatoes

Name: Orecchiette with Kale, Bacon, and Sun-Dried Tomatoes
Yield: 4 servings (serving size: about 1 1/4 cups)
Ingredients: 8 ounces uncooked orecchiette pasta; 5 cups bagged prewashed 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

COOK TIME : a few secondsPREP TIME : a few seconds

By Cooking LightFrom Myrecipes

Orecchiette with Kale, Bacon, and Sun-Dried Tomatoes

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Ingredients

DESCRIPTION

Orecchiette (little ears pasta) is a classic shape that's ideal for this chunky sauce. You can also substitute short pasta shapes like penne or rigatoni. If you can find mild-tasting cavolo nero (black kale), try it here.

INGREDIENTS