Kale-Powered Pasta
Add kale to multigrain pasta for a nutrient-packed dish to power you through the day. Source: Diabetic Living Magazine
Ingredients
Directions
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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.
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Stir pasta sauce and snipped basil into pasta and vegetables; heat through.
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Sprinkle with feta cheese. If desired, garnish with basil leaves.
Nutrition Facts
Serving Size: 1 1/4 cup
Per Serving:
221 calories; 3.9 g total fat; 1.5 g saturated fat; 6 mg cholesterol; 443 mg sodium. 579 mg potassium; 36.2 g carbohydrates; 6.2 g fiber; 12 g sugar; 10.2 g protein; 5420 IU vitamin a iu; 82 mg vitamin c; 26 mcg folate; 120 mg calcium; 2 mg iron; 14 mg magnesium;
Exchanges:
2 starch, 1 vegetable, 1/2 fat, 1/2 lean protein