Pasta with Greens
Serves 8
Time 30 min
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. In our experience, kids just love pasta and since they do, we suggest using pasta as a vehicle to introduce and incorporate additional "healthy" ingredients.
Special Diets:
Ingredients
- 1/4 cup extra-virgin olive oil, divided
- 1 red onion, chopped
- 1 red bell pepper, 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, finely chopped
- 1/2 cup vegetable stock
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Method
Heat 3 tablespoons of the oil in a heavy pot over medium heat.
Add onion, red pepper, bay leaf, and thyme and cook until onion begin to brown, about 5 minutes.
Meanwhile, bring a large pot of salted water to a boil and add pasta.
Cook until tender, about 8 minutes.
Drain and transfer to a serving bowl. Set aside.
Add kale and garlic to the onion mixture and cook until wilted, about 5 minutes, add stock and simmer for about 2 minutes.
Transfer to bowl with reserved pasta along with remaining 1 tablespoon oil, salt and pepper.
Toss to combine.
Nutritional Info:
Per serving: 185 calories (69 from fat), 8g total fat, 1g saturated fat, 23mg cholesterol, 94mg sodium, 27g carbohydrates (2g dietary fiber, 25g sugar), 6g protein.
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.
See our Terms of Service.
Ingredients
- 1/4 cup extra-virgin olive oil, divided
- 1 red onion, chopped
- 1 red bell pepper, 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, finely chopped
- 1/2 cup vegetable stock
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper