Add kale to multigrain pasta for a nutrient-packed dish to power you through the day.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

220.9 calories; protein 10.2g 20% DV; carbohydrates 36.2g 12% DV; exchange other carbs 2.5; dietary fiber 6.2g 25% DV; sugars 12.1g; fat 3.9g 6% DV; saturated fat 1.5g 7% DV; cholesterol 6.4mg 2% DV; vitamin a iu 5419.6IU 108% DV; vitamin c 82mg 137% DV; folate 26.1mcg 7% DV; calcium 120.4mg 12% DV; iron 2.2mg 12% DV; magnesium 13.7mg 5% DV; potassium 579.4mg 16% DV; sodium 442.6mg 18% DV.