Warm Tomato and Kale Pasta

Yield: 8 servings
Prep Time: 25 minutes

12 ounces (4 cups) uncooked whole grain rotini pasta
2 tablespoons Mazola® Corn Oil
1/3 cup chopped onion
2 cups cherry tomatoes, halved
2 cups chopped kale
1/2 cup no-salt or reduced sodium vegetable broth
1/4 cup lime juice
2 teaspoons chili powder
1 teaspoon garlic salt
1/2 teaspoon red crushed pepper
4 ounces feta cheese, crumbled
2 tablespoons chopped fresh cilantro

Cook and drain pasta according to package directions. Set aside.

Heat oil in large skillet over medium heat until hot. Add onion; cook and stir until tender, about 3 minutes. Stir in tomatoes, kale, vegetable broth, lime juice, chili powder, garlic salt and crushed red pepper. Cook 7 to 10 minutes, stirring occasionally.

Combine hot pasta, tomato mixture, feta cheese and cilantro in a large serving bowl. Toss lightly and serve.

RECIPE NOTE: Pasta shapes such as cellentani or rotelle also work well in this recipe.