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Issue # 479
November 19, 2013
Super Side
Creamy pasta meets nutrition-packed kale in this recipe for the ultimate side dish. Kale’s
popularity is rising, and with good reason – it’s super rich in vitamins A, C, K. Plus, research has
shown that dark, leafy greens, like kale, pack a wide range of cancer-fighting carotenoids such as
lutein and zeaxanthin. Pair with whole-wheat pasta shells and flavor with garlic and red pepper
for a delicious addition to the table.
Pasta Shells with Garlicky Kale
1 Tbsp. extra virgin olive oil
5 cloves garlic, minced
1/4 tsp. red pepper flakes (or to taste)
10-12 oz. (10-12 cups, loosely packed) pre-washed baby kale, coarsely chopped
1/2 cup vegetable broth
Salt and freshly ground black pepper, to taste
1 Tbsp. Parmesan cheese
8 oz. small whole-wheat pasta shells, cooked to package directions
Heat oil in large skillet over medium heat. Sauté garlic with red pepper about 2 minutes.
Stir in about half the greens, broth, and season to taste with salt and pepper. Increase heat to
medium-high, cover, and cook until greens wilt, about 3 minutes. Stir in remaining greens, cover
and cook an additional 12 minutes or until greens are tender. Stir occasionally.
Place cooked, drained pasta in saucepan. Add greens mixture and gently toss until well combined.
Sprinkle with cheese and serve.
Makes 4 servings. Per serving: 1½ cups.
Per serving: 302 calories, 6 g total fat (1 g saturated fat), 56 g carbohydrate, 13 g protein, 7 g
dietary fiber, 264 mg sodium.