Name: Kale-Powered Pasta
Total time: 30 min
Ingredients: 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 (10.75 ounce) can 1 24-ounce jar reduced-fat and reduced-sodium tomato-flavor pasta sauce; ¼ cup snipped fresh basil; ¼ cup crumbled reduced-fat feta cheese; 4 Fresh basil leaves

Ingredients

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 (10.75 ounce) can 1 24-ounce jar reduced-fat and reduced-sodium tomato-flavor pasta sauce
¼ cup snipped fresh basil
¼ cup crumbled reduced-fat feta cheese
4 Fresh basil leaves

Directions

Step 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.

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Step 2

Stir pasta sauce and snipped basil into pasta and vegetables; heat through.
Step 3

Sprinkle with feta cheese. If desired, garnish with basil leaves.

Nutrition Facts

Serving Size: 1 1/4 cup

Per Serving:

221 calories; protein 10.2g; carbohydrates 36.2g; dietary fiber 6.2g; sugars 12.1g; fat 3.9g; saturated fat 1.5g; cholesterol 6.4mg; vitamin a iu 5419.6IU; vitamin c 82mg; folate 26.1mcg; calcium 120.4mg; iron 2.2mg; magnesium 13.7mg; potassium 579.4mg; sodium 442.6mg.

Exchanges:

2 starch, 1 vegetable, 1/2 fat, 1/2 lean protein

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts