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Orecchiette with Kale and Sun Dried Tomatoes Recipe
|Sundried tomatoes||1 Cup (16 tbs) (Packed Without Oil)|
|Boiling water||1 Cup (16 tbs)|
|Olive oil||1 Teaspoon|
|Dried crushed red pepper||3⁄4 Teaspoon|
|Garlic||4 Clove (20 gm), minced (Large Cloves)|
|Orecchiette pasta||1 Pound (Uncooked Bowl Shaped Pasta)|
|Chopped kale||7 Cup (112 tbs) (1 Bunch)|
|Freshly grated romano cheese||2 Tablespoon|
|Kalamata olives||6 , pitted and sliced|
Serving size: Complete recipe
Calories 2135 Calories from Fat 252
% Daily Value*
Total Fat 28 g43.1%
Saturated Fat 6.3 g31.6%
Trans Fat 0 g
Cholesterol 31.2 mg
Sodium 2314.9 mg96.5%
Total Carbohydrates 387 g129.1%
Dietary Fiber 28.7 g114.7%
Sugars 20.7 g
Protein 84 g167.4%
Vitamin A 873.5% Vitamin C 605.7%
Calcium 80% Iron 101.5%
*Based on a 2000 Calorie diet
Let stand 15 minutes; drain, reserving 1/2 cup water.
Cut tomatoes into thin strips; set aside.
Heat oil in a small nonstick skillet over medium heat.
Add pepper and garlic; saute 1 minute.
Remove from heat; stir in salt and tomato strips.
Cook pasta according to package directions, omitting salt and fat; add kale during last 5 minutes of cooking time.
Drain; place pasta mixture in a large serving bowl.
Add tomato mixture and reserved 1/2 cup water to pasta, tossing lightly.
Top with cheese and olives.