Nutty Kale with Whole Wheat Penne
Serves 6
1 pound whole wheat penne (look for pasta made with %100 whole wheat in the ingredient list)
1 pound kale, leaves torn from stems and center ribs (save stems and ribs for soup stock),
roughly chopped
1/3 cup chopped hazelnuts or sliced almonds
3 tablespoons extra virgin olive oil
3 large garlic cloves, minced
1 medium onion, chopped
1/4 teaspoon red pepper flakes
1/4 tsp each of salt and pepper
1/2 cup grated Parmigiano-reggiano
3 tablespoons unsalted butter, cut into pieces
Cook the penne according to the package instructions, reserving 2 cups of the pasta water.
Drain the pasta and set aside.
Heat a large stockpot over medium heat and add the olive oil and nuts. Cook, stirring until
golden, about 2 minutes. Transfer with a slotted spoon to a plate. Cook garlic, onion, pepper
flakes and 1/4 tsp each of salt and pepper in remaining oil, stirring occasionally 8-10 minutes.
Add the kale and 1 cup of the pasta water, cook 2-3 minutes until the kale wilts and is tender.
Return the nuts to the stockpot along with the pasta, cheese, and butter.
Cook over low heat, stirring, 1 minute, moistening with addition pasta water, if needed. Serve
immediately
Nutritional Stats Per Serving (1/2 pound pasta with veggies): 467 calories, 16 g protein, 65 g
carbohydrates, 18 g fat (6 g saturated), 21 mg cholesterol, 8 g fiber, 259 mg sodium.
Courtesy of Marydale Debor, a National Kale Day Board Member. Marydale’s wide-ranging experience includes
building long-standing relationships with local, state, and federal officials and forming partnerships with
community-based organizations. She has a national reputation for assisting health care and senior living
institutions, philanthropic organizations, and private companies to transform their food service programs. She
created Food is Primary Care™ for the company tag line to emphasize the profound impact that a diet of fresh,
nutritious, and affordable food produced by sustainable methods plays in creating and maintaining health and
productivity.