Smoky Penne with Corn and Cherry Tomatoes

Most people associate goat cheese with French cuisine, but it plays a big role in Mexican cooking, too. Chipotle chiles are smoked jalapeños that can be found dried or canned in adobo sauce. Serves 4.

Ingredient List
* 12 oz. penne pasta
* 1 dried chipotle chile, soaked in hot water 10 minutes, or 1 chile from 4-oz. can chipotle peppers in adobo sauce
* 2 Tbs. olive oil, divided
* 2 cloves garlic, minced (about 2 tsp.)
* 1 4-oz. log goat cheese, plus more for crumbling and sprinkling, if desired
* 1/3 cup chopped cilantro
* 2 cups halved cherry tomatoes
* 2 cups fresh or frozen corn kernels

Directions
1. Cook pasta according to package directions.

2. Meanwhile, remove seeds from chipotle chile and finely chop. Heat 1 Tbs. oil in skillet over medium-low heat. Add chile and garlic, and sauté 1 minute, or until fragrant. Stir in goat cheese and 1/3 cup water, and cook 2 to 3 minutes, or until smooth sauce forms, stirring constantly. Simmer 2 minutes more, then remove from heat and add cilantro and remaining 1 Tbs. olive oil.

3. Drain pasta, and return to pot. Add tomatoes, corn and cheese sauce. Season to taste with salt and pepper, and transfer to warm serving bowl. Toss in extra goat cheese crumbles, if desired.

Vegetarian Times Issue: September 1, 2006 p.71

Tuscan-Style Spaghetti with Kale and Cannellinis

For an easy way to wash kale, swish it around in a large bowl of water with 1 tablespoon salt, then rinse. The abrasive action of the salt works to remove grit. Serves 8.

Ingredient List
* 2 Tbs. olive oil
* 1 medium-size onion, diced (about 1 cup)
* 3 cloves garlic, minced (about 1 Tbs.)
* 1/2 tsp. crushed red pepper flakes
* 2 1/2 lb. kale, cut into 1-inch pieces (about 12 cups)
* 1 14.5-oz. can diced tomatoes
* 1 1/2 cups low-sodium vegetable broth
* 3/4 tsp. salt
* 1 15-oz. can cannellini beans, drained and rinsed
* 3/4 cup pitted black olives, chopped
* 1 12-oz. pkg. whole-wheat spaghetti
* 1/4 cup grated Parmesan cheese

Directions
1. Heat oil in skillet over medium-high heat. Sauté onion in oil 5 minutes, or until softened. Stir in garlic and red pepper flakes.

2. Add 6 cups kale, and cook 2 minutes, or until wilted, tossing occasionally. Add remaining kale, tomatoes, broth and salt. Cover, and bring to a boil. Reduce heat to medium, and simmer 15 minutes, or until soupy, tossing occasionally. Stir in beans and olives.

3. Cook spaghetti according to package directions. Drain, and return to pot with kale mixture. Cook 2 minutes over medium heat, or until pasta absorbs most of liquid. Sprinkle with Parmesan, and season with salt and pepper.

Nutritional Information
Per SERVING: Calories: 270, Protein: 10g, Total fat: 7g, Carbs: 46g, Cholesterol: 2mg, Sodium: 379mg, Fiber: 10g, Sugars: 5g

Vegetarian Times Issue: September 1, 2006 p.42