Summer Time Pasta & Grenache Rosé
Summer Time Pasta with a glass of Grenache Rosé
1 pound of uncooked penne pasata (*optional: Gluten-free penne)
4 teaspoons extra virgin olive oil (split portions in instructions)
1/4 cup of chopped fresh basil
1/2 teaspoon chopped fresh oregano
1/2 teaspoon salt
1/2 teaspoon of fresh ground pepper
2 pints fresh cherry tomatoes
1 garlic clove, minced
1 tablespoon chopped fresh chives
1/2 teaspoon chopped fresh thyme
1/2 cup less-sodium chicken broth (*optional: organic chicken broth)
2 tablespoon chopped fresh parsley
3 tablespoons chopped fresh kale (*optional)
1/2 cup (approx. 3 ounces) crumbled goat cheese
4 colorful chopped bell peppers (*optional)
First cook the pasta according to the package directions.
Then place your pasta in a large bowl.
Add 2 teaspoons of olive oil, basil, oregano, ½ teaspoon of salt, and ½ teaspoon pepper to hot pasta, and toss well to combine.
Next, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-heat. Add tomatoes and chopped kale; sauté for 2 to 3 minutes.
Add seasonings; sauté 1 additional minute or until tomatoes and kale are slightly charred.
Add your broth to the mixture and bring it to a boil.
Cook over high heat for 1 minute. Add mixture and parsley to pasta; gently toss the salad to combine. Sprinkle the pasta salad with cheese and serve!
Do not forget to pour yourself a nice glass of Grenache Rosé, which pairs lovely with the pasta!