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don't miss dairy

Emily Stokes
I'm a lady who loves cheese, sour cream, & ice cream, but I recently became lactose intolerant. My key focus in recreating dairy recipes is taste, but I try to be as health conscious as possible. Some of my recipes are low lactose rather than dairy free. I'm also a writer, teacher, nanny, dog mom, housewife, native Yinzer, current Californian, and social organizer extraordinaire.

30 Minute Tomato and Kale Pasta for Two

I love this dish not only because it uses all my favorite super fresh vegetables, but because it is so easy! You just throw all the ingredients into a dish and put it in the oven. It’s absolutely delicious comfort food.

I used a cute curly pasta to go with my dish, but you can use whatever you have on hand. This is better for the summer when all the ingredients can be at their freshest. Sprinkle with Parma before serving! If you can find it, it’s a parmesan cheese imitation topping made from sea salt, walnuts, and nutritional yeast.

Ingredients:

2 cups uncooked pasta
1 package whole cherry tomatoes
1 teaspoon minced garlic
2 large kale leaves, stems removed and leaves shredded
1/4 cup yellow onion, chopped
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil

Directions:

1. Preheat the oven to 400 degrees Fahrenheit  Add whole cherry tomatoes, garlic, kale, and onion into a small glass casserole dish and toss. I used a loaf dish.

2. Drizzle olive oil on top, toss to coat. Add salt, pepper, oregano, and basil and stir to coat evenly.

3. Bake in the oven for 25 minutes. While the sauce is cooking, start your pasta according to the directions so that it’s hot, fresh, and ready as soon as the tomato and kale sauce is done. I hope it becomes your go-to comfort food!

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