Whole wheat penne with chorizo and fresh kale

Adapted from Cooking with California Food in K-12 Schools

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.

Ingredients

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

Directions

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.

Serves 4