Pasta with Greens
4

Serves 8

This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children.

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    Ingredients: 
    • 1/4 cup olive oil
    • 2 red onions, chopped
    • 1 red bell pepper, cored, seeded and chopped
    • 1 bay leaf
    • 1 tablespoon fresh thyme, chopped
    • 1 pound penne pasta
    • 8 cups kale, cut in 2-inch wide strips
    • 3 cloves garlic, minced
    • 1/2 cup vegetable stock
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    Method: 

    Heat 3 tablespoons olive oil in a heavy pot. Add onions, red pepper, bay leaf, and thyme and cook for 5 minutes or until onions begin to brown.

    In another pot, cook the pasta. Drain and reserve it in a serving bowl.

    Add the greens and garlic to the onion mixture and sauté for 5 minutes, add the stock and simmer 2 minutes.

    Add to reserved pasta along with remaining olive oil, salt, and pepper. Toss to mix and check seasoning. Adjust as needed.

    Nutritional Info: 
    Per Serving:185 calories (69 from fat), 8g total fat, 1g saturated fat, 23mg cholesterol, 94mg sodium, 27g carbohydrate (2g dietary fiber, 25g sugar), 6g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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