Whole Wheat Linguine with Kale, Yellow Tomatoes, and Ricotta by Heather

I just got the Meatless Cookbook by Martha Stewart, and had to make a version of their linguine with kale and tomatoes- the picture was so pretty!  Normally I find Martha Stewart recipes to be a little lacking in flavor, so I amped up with recipe with lemon juice, white wine and added some Greek yogurt to the ricotta mixture.  This recipe comes together in less than 20 minutes, so it's a great weeknight dinner option.



Ingredients:
1 lb. fresh, whole wheat linguine
zest and juice of 1 lemon
1 pint yellow tomatoes (also known as zima tomatoes)
3-4 large lancinato kale leaves, roughly chopped
4-5 stalks broccolini (you can add more if you like), roughly chopped
2 garlic cloves, minced
1 cup white wine
2 tbs. olive oil
salt and pepper to taste
1/4 cup Greek yogurt
1/4 cup ricotta (I used goat ricotta)
pinch of red pepper flakes





Place the roughly chopped kale in a bowl with a small drizzle of olive oil.  Work the oil into the leaves, massaging it until well coated.  This process makes the kale tender.

In a small bowl, combine the Greek yogurt, ricotta, 2 tbs. of the lemon juice, and a sprinkle of red pepper flakes.  Stir to combine and set aside.

In a large sauté pan over medium heat, add the olive oil and garlic.  Cook garlic for 1-2 minutes, or until garlic starts to turn golden in color.  Add the wine, making sure the heat is high enough for the wine to bubble, but not to the point where it splatters.  Add in the tomatoes (they should be whole) and cook for about 10 minutes, or until the tomatoes start to burst and the wine is reduced by at least half.



Bring a large pot of salted water to a boil.  Cook the fresh linguine according to package directions (typically 3-5 minutes).

While the pasta cooks, add the kale, broccolini, remaining lemon juice and lemon zest to the tomatoes, stirring to combine.

Drain the pasta, and add the pasta to the sauté pan with the tomato mixture.  Using tongs, work to incorporate the pasta into the sauce.

Serve in bowls with a spoonful of the ricotta mixture.  Enjoy!