My pasta, kale, mozzarella and Sun dried tomatoes (or cherry tomatoes) is a great weeknight meal. You may use any pasta you wish. I have used fusilli, penne, spaghetti, and angel hair. I prefer the fusilli as the oils and seasonings stick to the nooks of the pasta, so every bite is bursting with flavor. I have also used tomatoes, instead of Sun dried tomatoes, with this dish as seen in this photo. Here are the directions.

Start by chopping the 2-3 cups of kale. Be sure to discard the stems. These will need to be blanched. Start by adding them to a pot filled with a little water, boil for 3 minutes, and place under cold water in a colander and allow it to drain.

Next, prepare your pasta water, once it comes to a boil add some table salt which will flavor your pasta. Then add in the pasta and cook according to the directions on the box. Strain in a colander. Do not rinse.

In a big bowl add in the pasta and the *blanched kale. Then add in the marinated mozzarella balls and a few drizzles of the oil from the container. You may also marinate them yourself. Please refer to my recipe on Marinated Mozzarella Balls. Next, add in 3/4 of a container of **Sun dried tomatoes including a few good drizzles of the oil. Add in 2 teaspoons of crushed Italian herbs and ground sea salt. Mix this very well, and taste it!

Add some fresh chopped basil on top for garnish and shave some Pecorino Romano cheese on top of each plate. This is so delicious and very nutritious! Enjoy!

*You may substitute baby spinach. Chop it and add it to the warmed pasta including a few tablespoons of pasta water.

**You may substitute sun dried tomatoes with cherry tomatoes cut in half.