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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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)


  • Prep

  • Ready In

  1. 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.
  2. Stir pasta sauce and snipped basil into pasta and vegetables; heat through.
  3. Sprinkle with feta cheese. If desired, garnish with basil leaves.

Nutrition information

  • 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:
  • Exchanges: 2 starch, 1 vegetable, ½ fat, ½ lean protein

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