Linguine with Burst Tomatoes & Kale (EveryPlate)

 Ingredients:

2 cloves garlic, chopped

4 oz grape tomatoes, halved

1 lemon, zest and quarter

1 bag Kale (colander full)

6 oz linguine pasta

1 tsp Tuscan Heat Spice

2 individual serving packages of cream cheese

1/4 c shredded Parmesan cheese

1 TB butter

salt and pepper

2 TB olive oil

Directions:

1. Bring a large pot of water to a boil. Once boiling, add pasta to pot and cook until al dente (9-11 minutes). RESERVE 1/2 cup pasta cooking water.

2. Remove and discard any large kale stems. Heat a drizzle of oil in a large frying pan over medium-high heat. Add kale, cook, stirring until tender. Add oil if needed and garlic, tomatoes, and 1 tsp Tuscan Heat Spice. Cook until garlic is fragrant and tomatoes are slightly softened, 1-2 minutes. Season with salt and pepper. 

3. Stir in cream cheese and 1/4 c reserved pasta water until thoroughly combined. Reduce heat to low, add drained pasta, lemon zest, and 1 Tb butter. Season generously with salt and pepper. Toss until everything is coated in a creamy sauce, adding more pasta water if needed. Taste and add lemon juice if you like.

4. Divide pasta between bowls and top with Parmesan cheese, Serve with lemon wedge on the side.

Serves 2