Whole wheat penne with chorizo and fresh kale
Latin American flavors infuse this dish, a favorite of students in the Oakland Unified School District. California ingredients include tomatoes from the San Joaquin Valley, dinosaur kale from Watsonville and chorizo from San Jose.
Adapted from Cooking with California Food in K-12 Schools
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1/2 lb. whole wheat penne
1/2 lb. chorizo sausage
2 tbsp. olive oil
1/2 onion, finely chopped
1 clove garlic, finely chopped
1 cup low-sodium chicken broth
1 cup canned diced tomatoes with juice
1 cup finely chopped kale, stems removed
1/4 cup crumbled queso fresco
1/4 cup roughly chopped fresh cilantro
Cook penne according to package directions. Drain and set aside.
In a large skillet over medium heat, cook chorizo 3 to 4 minutes or until cooked through, stirring frequently. Drain off any excess fat and add olive oil and onions to pan. Sauté 3 to 4 minutes or until onions are soft and aromatic. Add garlic, broth, tomatoes and kale and cover pan. Bring to a low simmer and cook 5 to 6 minutes or until kale is tender. Add cooked pasta to pan and toss to coat and warm pasta. Just before serving, top with queso fresco and cilantro.