Pasta with Greens

Serves 8
Time 30 min
Pasta with Greens

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:

Dairy FreeDairy Free
Low SodiumLow Sodium
VeganVegan
VegetarianVegetarian

Ingredients

    1/4 cupextra-virgin olive oil, divided
    1red onion, chopped
    1red bell pepper, chopped
    1bay leaf
    1 tablespoonfresh thyme, chopped
    1 poundpenne pasta
    8 cupskale, cut in 2-inch wide strips
    3 clovesgarlic, finely chopped
    1/2 cupvegetable stock
    1/4 teaspoonfine sea salt
    1/4 teaspoonground black pepper

Exclusively for Prime members in select ZIP codes.

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

Serving Size

Calories

185

Total Fat

8g

Saturated Fat

1g

Cholesterol

23mg

Sodium

94mg

Total Carbohydrate

27g

Dietary Fiber

2g

Total Sugars

25g

Protein

6g

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.