Whole Wheat Rotini with Kale and Spinach in a Garlic Caper Sauce

This dish was inspired from a recipe found in an older copy of Bon Appetit I got from the library and was flipping through today... I used rotini instead of another noodle, capers instead of sardines, greek yogurt instead of parmesan, and a mixture of spinach and kale instead of just kale for my creation. I used my homemade 10grain bread for breadcrumbs too :) this recipe also made enough for 6, I know, I know, I'm still working on smaller servings, but I was going off a recipe here which I normally don't do :D It made for great left overs that's for sure.

Farmers Market

4 small cloves garlic, minced

Co Op-

1 bunch purple kale

2 cups baby spinach

1tbs capers, rinsed

1/4 cup plain Greek yogurt

1/4tsp red pepper flakes

5tbs olive oil

1/2 bag whole wheat rotini (cooked to al dente per package instructions in the water you cooked the kale in)

1 cup of fresh bread crumbs (I made the bread, but all the grains were got at the co-op)

Kosher salt, enough for kale/pasta water and to taste

Start off by getting a 4qt pot of water boiling on high with about 1tbs salt (While Im waiting for the water to boil I usually do all my veggie prep [rinsing, chopping, etc] so its ready to go). Once water is boiling put in whole leaves of kale (trimmed stems to get off thicker bottoms though) and cook for 4minutes or until leaves darken and stems soften. Once cooked remove from water and let cool. Once the kale cools, chop the leaves, leaving them bigger, and chopping the stems finer. Now you can get a boil going again and start the pasta. 

While kale is cooking you can get those bread crumbs in a seperate pan with 2tbs olive oil on medium high heat for 2 minutes, they should darken and look toasty, add in 2 cloves minced garlic stir and cook another 2-3 minutes. Remove from pan and set aside. 

In the breadcrumbs pan place remaining olive oil, garlic, capers, and red pepper flakes, cook until fragrant and garlic softens. If the pasta still needs time to cook, set this pan aside, if not go right into finishing the sauce and adding everything else. To finish the sauce, add 1/2-3/4 cup of pasta cooking water and yogurt to the garlic, caper mix. Taste it. Once you adjust spice flavor to your preference, add in the pasta, 1/2 cup breadcrumbs, chopped kale and spinach leaves (turn the heat off now, the residual heat from the pasta, sauce, and pan should wilt the spinach perfectly). Stir it all together and let it sit a minute to allow the pasta to absorb all the flavors.

Finally dish it out, top it with some bread crumbs and viola!