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Kale and Turkey Pasta Recipe Video
|Olive oil||1 Teaspoon|
|Feta||1⁄4 Cup (4 tbs), crumbled|
|Pine nuts||1⁄4 Cup (4 tbs)|
|Cherries||1⁄2 Cup (8 tbs)|
|Pasta||1 Cup (16 tbs)|
|Whole wheat flour||2 Tablespoon|
|Chicken stock||1 Cup (16 tbs)|
|Kale||2 Bunch (200 gm), chopped|
|Red pepper flakes||1 Pinch|
|Garlic||5 Clove (25 gm)|
|Red onion||1⁄2 , chopped|
Calories 708 Calories from Fat 252
% Daily Value*
Total Fat 29 g44.5%
Saturated Fat 6.6 g33.2%
Trans Fat 0.4 g
Cholesterol 113.7 mg
Sodium 1166.6 mg48.6%
Total Carbohydrates 72 g24%
Dietary Fiber 8 g32%
Sugars 14.4 g
Protein 43 g86.3%
Vitamin A 312.2% Vitamin C 222.2%
Calcium 29.9% Iron 34%
*Based on a 2000 Calorie diet
Heat a large non-stick Dutch oven over medium high heat. Add sausage and break up with a spatula. Allow sausage to cook for about 5 minutes or until it is no longer pink.
Push sausage to one side and add one teaspoon of olive oil along with the onions, garlic, red pepper flakes, and a pinch of salt and pepper. Combine sausage with veggies and cook for another 3-5 minutes.
Add kale and chicken broth to the pot, cover and turn the heat up. You’ll let this cook about 5 minutes or so, until all the kale has wilted down.
In the meantime, whisk the flour with a ½ cup of pasta water. You want to play with this a little, adding some more water and flour until you have a thick, creamy, consistency.
Once the kale is wilted pour the “sauce” in and stir it all together. Stir in the cherries and the pine nuts.
Serve and top with crumbled Feta…Enjoy!!