Want to add meat to this meal? Consider strips of salami or prosciutto.

　　

Ingredients

serves 2

　　Olive oil spray

　　1/4 cup pine nuts

　　2 cups rigatoni or other tubular pasta

　　1/2 teaspoon olive oil

　　1/4 medium red onion, sliced

　　4 ounces soft goat cheese

　　1/4 cup oil-packed sun-dried tomatoes, chopped

　　1/4 teaspoon red pepper flakes

　　1 tablespoon chopped fresh basil

　　3 tablespoons balsamic vinegar

　　5 mushrooms, sliced

　　5 to 7 large kale leaves, stemmed and roughly chopped (about 2 cups; see page 30 for advice on removing stems)

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

　　

Step 3

While the oven is preheating, place the pine nuts on a cookie sheet in the oven to lightly toast. Keep an eye on them, as they will take only a couple of minutes to turn golden. Remove from the oven and let cool.

　　

Step 4

Pour the pasta into the pot, add 2/3 cup water, and stir to make an even layer.

　　

Step 5

Scatter on the onion and distribute the goat cheese in chunks.

　　

Step 6

Distribute the sun-dried tomatoes on top of the cheese and sprinkle with the red pepper flakes, basil, and vinegar.

　　

Step 7

Add the mushrooms and finish with as much kale as you can fit into the pot. Make sure the lid fits tightly.

　　

Step 8

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

　　

nutrition information

Step 9

Calories: 476

　　

Step 10

Protein: 18g

　　

Step 11

Carbohydrates: 61g

　　

Step 12

Fat: 19g

　　

Step 13

Cholesterol: 10mg

　　

Step 14

Sodium: 299mg

　　

Step 15

Fiber: 5g

　　Glorious One-Pot Meals