Pasta with Kale and Tomatoes Recipe Video
Ingredients
| Vegetable broth/Water | 1⁄4 Cup (4 tbs) (Null) | |
| Onion/Null | 1 , diced (Null) | |
| Chopped kale/Null | 5 Cup (80 tbs) (Null) | |
| Canned chopped fire roasted tomatoes/3 cups chopped fresh tomatoes plus 1/2 cup water / vegetable broth | 29 Ounce, undrained | |
| Kalamata olives/Null | 1⁄2 Cup (8 tbs), sliced (Null) | |
| Chopped parsley/Null | 1 Tablespoon (Null) | |
| Whole wheat penne/Null | 8 Ounce, cooked | |
| Rice/Soy based parmesan cheese, nutrition yeast flakes | 1⁄4 Cup (4 tbs) (Null) |
Nutrition Facts
Serving size: Complete recipe
Calories 2016 Calories from Fat 380
% Daily Value*
Total Fat 44 g68%
Saturated Fat 1.3 g6.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3211.8 mg133.8%
Total Carbohydrates 373 g124.3%
Dietary Fiber 53.8 g215.2%
Sugars 46 g
Protein 83 g165.7%
Vitamin A 3775.7% Vitamin C 2659.9%
Calcium 180.5% Iron 144.4%
*Based on a 2000 Calorie diet
Directions
Sprinkle the top with the optional rice or soy based Parmesan cheese and serve immediately.
Stored in a covered container in the refrigerator, leftover Penne with Kale, Tomatoes, and Olives will keep for up to 3 days.
Editors Review
An Italian-style penne sounds great doesn’t it? How about a really simple recipe that is dairy free and low cal?? This dish is simply flavored with a little parsley and olives. Besides this, the recipe also calls for Kale which is known to be a great cancer fighting vegetable. Listen closely for some more nutritional information on this dish.Chef
