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Kale-Powered Pasta
Kale-Powered Pasta
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From: Diabetic Living Magazine
Add kale to multigrain pasta for a nutrient-packed dish to power you through the day.
- By: Diabetic Living Magazine
Ingredients 6 servings
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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 6 ounces multigrain rotini pasta, such as Barilla¨ Plus brand
- 8 ounces kale, large stems removed and leaves chopped
- 2 red and/or green sweet peppers, seeded and cut into bite-size strips
- 1 24-ounce jar reduced-fat and reduced-sodium tomato-flavor pasta sauce (optional)
- ¼ cup snipped fresh basil
- ¼ cup crumbled reduced-fat feta cheese
- Fresh basil leaves (optional)
Preparation
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Prep
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Ready In
- In a Dutch oven or large pot, cook pasta according to package directions, except omit any salt and add kale and sweet peppers for the last 3 minutes of cooking. Drain; return to Dutch oven or pot.
- Stir pasta sauce and snipped basil into pasta and vegetables; heat through.
- Sprinkle with feta cheese. If desired, garnish with basil leaves.
- Serving size: 1¼ cup
- Per serving: 221 calories; 4 g fat(1 g sat); 6 g fiber; 36 g carbohydrates; 10 g protein; 26 mcg folate; 6 mg cholesterol; 12 g sugars; 5,420 IU vitamin A; 82 mg vitamin C; 120 mg calcium; 2 mg iron; 443 mg sodium; 579 mg potassium
- Nutrition Bonus: Vitamin C (137% daily value), Vitamin A (108% dv)
- Carbohydrate Servings: 2½
- Exchanges: 2 starch, 1 vegetable, ½ fat, ½ lean protein
